Alright, alright. I know I shouldn't post AGAIN about rice vermicelli, but hear me out: I wasn't satisfied with my last recipe with the sweet chili sauce, it didn't have enough substance. What I've learned about rice vermicelli is it is a template: what you add is what makes the dish. It provides texture but not much more. So I went back to the drawing board and decided to make my own version of the rice vermicelli dish with prawns that didn't leave me feeling unsatisfied. I came up with this, which unexpectedly had a Thai twist:
Hot Coconut Prawns on rice vermicelli
- 15-18 prawns
- 1/2 can of coconut milk
- 4 nests of rice vermicelli
- 1 small bunch cilantro
- 1 small bunch mint
- 2 red chiles
- juice from one lime
- 1 inch of ginger, peeled
- 1 1/2 inches of lemongrass
- 3 cloves of garlic
- half a white onion
- soy sauce and fresh black pepper to taste
Put vermicelli in a bowl and cover with boiling water for a few minutes, then drain and run over with cold water to stop them from cooking further. Chop the mint and cilantro and mix with the vermicelli. Set aside.
Finely chop the chiles, ginger, garlic, lemongrass. Coarsely chop the onion. Cook the onion and garlic first at medium heat until lightly brown, then add lemongrass, chili, and ginger. Cook for a few minutes, then add the prawns and lime juice. Reduce slightly, then add the coconut milk, soy sauce and fresh black pepper. Reduce the mixture for a few minutes, then pour over the vermicelli.
I am (finally) really pleased with this. It's good hot or cold, can be a main or a side. If you like it really spicy, you can add a third chili or hot sauce to the end product. It's great if you have a cold, clears you right up!