Summery prawn, fennel and tofu salad
This summer in Melbourne is a true reminder of the song by Crowded House – Four seasons in one day. From blazing hot 38C days to chilly 15C. To make the best of it, I enjoy myself by cooking and eating cool summer salads to rich, warming soups all in the same season. Awesome isn’t it?
On one of those stinking hot days (i’m not very good in extreme heat – picture Oscar the grouch scenarios) I really didn’t feel like cooking or doing anything for that matter but I really wanted a light, healthy and delicious lunch. So despite the non-desire to cook, I left behind my personal indent on the couch and moved sloth-like to the kitchen to whip this dish up. And I was glad I did. I love dishes that require such minimal cooking but yield great results. There’s no sweating over a hot stove either – thanks to whoever invented electric kettles and microwave ovens!
PRAWN, FENNEL AND TOFU SALAD
20 medium prawns, shells removed (I used frozen ones)
150g fresh firm tofu (bean curd), cubed
1 small fennel, sliced finely
1 red chilli, seeds removed and sliced finely
8 cherry tomatoes, halved
1 tbsp crispy fried shallots (available from asian stores)
handful of fresh herbs (I used basil and parsley), leaves picked
100g glass noodles (bean thread vermicelli)
1 tbsp lime juice
2 tbsp fish sauce
1 tbsp brown sugar
1 tbsp sesame oil
1 tbsp rice vinegar
2cm piece of fresh ginger, finely grated
Prepare dressing by whisking lime juice, fish sauce, sugar, sesame oil, vinegar and ginger until all the sugar has dissolved.
Cook prawns – you can boil them in a pot or cook them in a bowl of water in the microwave for 5 minutes (or until cooked through), drain and set aside to cool.
Place glass noodles in a heatproof bowl and cover with boiling water. Leave aside for 10 minutes, then drain and cool by running through some cold water.
Assemble salad with all of the ingredients including cooked prawns and noodles except the fried shallots.
Toss salad with dressing, then top with fried shallots. Serve cool. Yum.