All posts tagged The Gods Cafe ANU

Asian Prawn & Mango Noodle Salad

Recipe by Karen McGuire of The Gods Cafe ANU

Ingredients:

  • 400gms King Prawns
  • Salt and ground black pepper
  • 250gms Thick rice noodles
  • 1 Large ripe Mango
  • 1/2 small red Onion thinly sliced
  • 2 Long red Chillies, halved,deseeded and sliced thinly
  • 1/2 cup Mint, roughly chopped
  • 1 cup Coriander, roughly chopped
  • 1/4 cup roasted Peanuts
  • Lime wedges to serve

Sweet chilli dressing

  • 1/3 cup sweet chilli sauce
  • 2 tbls lime juice
  • 1 tbls fish sauce


Method:

– Pre heat a greased char-grill or non stick frypan lightly season the cleaned and shelled prawns and fry for 2/3 minutes each side. When cooked transfer to a plate and cover and set aside.
– Place Noodles in a heat proof bowl and cover with boiling water and allow to stand for 3-5 minutes until tender. Drain well. Gently separate the noodles and place in a large bowl.
– Peel mango and slice of the cheeks. Slice mango cheeks into wedges lengthways. Add the mango, thinly sliced onion, chillies, mint, coriander and peanuts to the noodles. Slice the prawns in half length ways if desired and add to the salad.
– Combine dressing ingredients in a bowl and mix well until all combined. Drizzle dressing over salad, gently toss to combine and serve with a slice of lime.

Asian Fresh Spring Rolls

Recipe by Karen McGuire of The Gods Cafe ANU

Ingredients:

  • 50g rice vermicelli noodles
  • 20 round (20cm diameter) rice paper sheets
  • 300g cooked chicken tenderloins thinly sliced
  • 2 cucumbers cut into matchsticks
  • 1 carrot cut into matchsticks
  • ¼ cup (40g) finely chopped peanuts
  • 20 mint leaves
  • 20 coriander leaves

Dipping sauce

  • 200ml hoisin sauce
  • 1 tbls sugar
  • 50 ml water


Method:

– Place the noodles in a small heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain well.
– Soak 1 rice paper sheet in warm water for 30 seconds or until soft. Drain on paper towel. Place on a clean work surface. Place 15gm of sliced chicken along the centre of the rice paper sheet. Add a little of the noodles, cucumber, carrot, peanuts, a mint leaf and a coriander leaf. Fold in the ends and roll firmly to enclose filling. Repeat to make 20 spring rolls.
– Arrange on a platter with the dipping sauce and serve.