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| Main Ingredients | Tiger prawns, Fresh basil leaves |
| Cuisine | Fusion |
| Course | Salads |
| Prep Time | 31-40 minutes |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of Cooking | Easy |
| Others | Non Veg |
Ingredients
- 1 tablespoon shredded fresh basil leaves
- A few fresh basil leaves
- 8-10 tiger prawns, shelled and deveined
- 100 grams rice noodles
- 1 cup raw mango, cut into juliennes
- 2 tablespoons butter
- Salt to taste
- 1 teaspoon black pepper powder
- 1 tablespoon vinegar
- 1 tablespoon jaggery
- 2 tablespoons soya sauce
- 1 cup carrots, cut into juliennes
- 1 cup chopped spring onion greens
- 1 cup peanut powder
Method
- Soak noodles in sufficient warm water for 5-10 minutes.
- To make basil butter, combine butter, shredded basil and salt in a blender jar. Blend till well blended.
- Slit prawns vertically from between without cutting through to give them a butterfly shape.
- Heat basil butter in a non-stick pan. Add prawns and pan-fry for a minute. Add pepper powder and pan fry- for another minute. Remove from heat and set aside.
- To make dressing, heat a non-stick pan. Add vinegar, jaggery, soya sauce and stir to mix. Bring to a boil and cook till thick. Remove from heat and set aside.
- Strain noodles through a colander and place in a bowl. Add mango (reserving some for garnishing), carrots, spring onion greens, peanut powder (reserving some for garnishing), torn basil leaves (reserving some for garnishing) and salt in a bowl. Mix well and add dressing. Mix well, cover with a cling film and refrigerate for 10-15 minutes.
- Before serving, warm the prawns and serve on the bed of chilled noodle salad garnished with peanut powder, mango and basil leaves.
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