Prawn, Coconut, Finger Lime and Vermicelli Salad

I spotted finger limes in the grocer the other day and I knew I had to make something with them. I tried them recently for the first time and they are the most amazing little citrus delights. They’re a native Australian fruit with a hard shell and once you open it up it reveals these gorgeous little shiny balls, often referred to as lime caviar. Once you bite into the balls they burst into a tangy, limey explosion. You probably won’t find them at your local supermarket but they are getting more and more popular. I found them at my local Norton St Grocer but I’m sure if you asked your local grocer they might have them or would be able to source them for you.

I decided to pair them with a Thai inspired salad with lots of fresh zingy flavours. The flavour base for the dressing comes from grinding down the ginger, garlic and chilli into a paste, which gives the dressing a really good flavour hit. Don’t worry though, I’ve added some coconut milk as well, which tones it down it bit and makes sure the raw ginger and garlic aren’t too much. The addition of the lime juice, vermicelli and fresh herbs really brings the salad to life and while your eating, and bursting through one of the finger limes it really is a taste sensation. And how can you forget the sweet, succulent prawns! This is a perfect summer lunch or light dinner and you can whip it up in under 30 minutes. Enjoy!

Prawn, Coconut, Finger Lime and Vermicelli Salad

Serves 6

INGREDIENTS

• 1.5 kg cooked prawns, peeled and de-veined
• 1 small clove garlic
• 1cm piece ginger, roughly chopped
• ½ long green chilli
• 1 small red Birdseye chilli
• 2tbs lime juice
• 2tbs fish sauce
• 1tbs soy sauce
• ½ tsp sesame oil
• 2 ½ tbs grated palm sugar (or brown sugar)
• 2 cucumbers, halved lengthways and chopped
• ½ cup coconut milk
• 2 carrots, peeled and cut into thin strips, you can use a vegetable spiraliser
• Seeds of two finger limes
• 200g vermicelli rice noodles
• 1 cup mint leaves
• 1 cup coriander leaves

METHOD

1. Place the garlic, ginger, and both chillies in a mortar and pestle and grind the ingredients down into a paste. Add the lime juice, fish sauce, soy sauce, sesame oil and sugar and mix until the sugar dissolves. Add the cucumber to the sauce mix and let it marinate for about 15 minutes.
2. Meanwhile, place the noodles in a large bowl and cover with boiling water and then cover the bowl for 5 minutes. Drain the noodles into a colander and rinse with cold water. Set aside.
3. In a large bowl, mix together the cucumber sauce mix and coconut milk with the noodles, carrots, finger limes and herbs. Divide the noodle salad into bowls, top with the prawns and garnish with some more mint coriander and chilli and serve.