Fresh rice noodle with BBQ prawns & raw vegetables         Bún tôm
nướng

Ingredients – Serves 4

Dressing
Kumquat juice, 8 tablespoons (“nước tắc”)
Water, 8 tablespoons
Fish sauce (Nước Mắm), 8 teaspoons
Sugar, 6 tablespoons
Chopped garlic, 4 teaspoons
Minced red long chili (medium spicy), 4 teaspoons

•     Mix all ingredients, stir well until the sugar is completely dissolved
and set aside.

Marinade
Prawns, about 20pieces
Chopped garlic, 2 teaspoons
Chopped Shallot, 2 teaspoons (“hành tím”)
Chopped lemongrass, 2 stems (“sả”)
Honey, 3 tablespoons (“mật ong”)
Pepper ground, ½ teaspoon
Fish sauce, 4 teaspoons
Cooking oil, 2 tablespoons

•     Prepare and mix ingredients as above then add the peeled prawns and
marinate for 15 to 20 minutes.

“Bun” Method
Fresh rice noodle, 400 g
Water spinach, about 5 stems cut with a splitter knife, 40 g
(“cọng rau muống”)
Lettuce Julienne, 40 g (about 8 big leaves)
4 cloves of minced garlic
Carrot & white radish Julienne pickled, 70 g
Mint leaf Julienne, 8 leaves (“húng cây”)
Vietnamese basil Julienne, 8 leaves (“húng quế”)
Shiso leaf cut in Julienne, 8 leaves (“tía tô”)
Bean sprouts, 40 g (“giá’)
Broken peanuts, 40 g
Spring onion sliced, 2 stems (about 10gr)
Oil, 4 tablespoons

•     Prepare all ingredients as above.
•     In 4 bowls place first water spinach, put on noodles with Julienne
lettuce, bean sprouts, mint, basil, shiso leaves, carrot and white
radish.
•     BBQ the marinated prawns (with a skewer if you need) about 3 to 4
minutes and then set aside.
•     Mix oil and spring onion in a bowl then micro wave for 30 second.
•     Add the prawns, top with spring onion and broken peanuts.
•     Pour the dressing just before serving.
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MasterchefTan