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Categories:
dried chili peppers peanuts chicken broth prawns lemons fish sauce fresh Thai bird chili peppers onion stalks of green onions cilantro stalk of celery diced
Viewed: 37 - Published at: 8 years agoIngredients
- 1/4 cup dried chili peppers
- 1/2 cup roasted peanuts
- 1 cup chicken broth
- 1 lbs of fresh peeled prawns
- 2 large fresh lemons
- 3 to 4 tbsp fish sauce
- 2 fresh Thai bird chili peppers
- 1/2 of a red onion sliced then
- 2 stalks of green onions diced
- 1/2 bunch of cilantro chopped
- 1 stalk of celery diced
- Lettuce (iceberg or romaine)
Method
- Make salad dressing first. Squeeze 2 large fresh limes into a bowl. Add about 3 to 4 tbsp fish sauce and mix. Set aside.
- Soak cellophane noodles in cold water for at least 10 minutes.
- Toast dried chili peppers in a pan until they just turn dark and set aside. Toast peanuts until they are crunchy and slightly darken. Set aside.
- Bring 1 cup of chicken broth to a boil in a deep frying pan. Add prawns and cook until done. Add the cellophane noodles and cook until translucent (approximately 2 minutes). Take off heat and put cooked ingredients into a large bowl.
- Add the diced vegetables to the cooked ingredients. Add salad dressing and toss until well mixed.
- Taste. Add more lime juice or fish sauce to your liking.
- Serve with lettuce on the side and garnish with toasted peanuts and dried chili peppers.
