Prawn & Corn Noodle Salad

When you have the best and freshest corn and herbs from the Good Harvest Organic Farm you have to let them sing, and then couple that with the fact that the Sunny Coast is famous for its Mooloolaba prawns, I had to make up this incredibly fresh and summery noodle salad.

Prep: 10 minutes - Cook: n/a - Serves: 4 - Difficulty: Super Easy - Recipe: Hayden Quinn

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Ingredients

500g cooked Mooloolaba prawns, peeled & kept whole

2 ears Good Harvest corn, kernels shaved from husk
1 bunch Good Harvest coriander, roughly chopped
1 bunch thai basil, leaves picked
1 bunch shiso / perilla, leaves picked
100g soba noodles, cooked as per packet instructions
2 tbs fried garlic

Dressing
3 Good Harvest limes, juiced
Fish sauce, equal parts fish sauce and lime juice
2 tsp sesame oil
2 birds eye chili, finely sliced
2 stalks lemongrass, finely sliced

Pickled Ginger & Shallot
10 cm thumb ginger, peeled and cut into thin disks
2 brown eschallots
1 tsp sea salt
1 tsp sugar
1/4 cup rice wine vinegar
1/4 cup boiling water

Method

Step 1. The day before you want to have this salad, make the pickled ginger and shallot by combining all ingredients in a suitable jar or small bowl. Combine to dissolve sugar and salt and then cover and place in the fridge until ready to use.

Step 2. Kick the recipe off by making the dressing first, it allows all the flavours to meld together and the chilli to really kick it up a notch! Simply combine the lime juice and then add equal amounts of fish sauce, plus the sesame oil; to this add the chili and lemongrass. Stir and then set aside until ready to dress your salad.

Step 3. All you need to do now is bring together all the elements of the salad by gently tossing together in your fav large serving bowl. I don't dress my salad here until after serving as I really love the sauce in the bowl at the end! Perfect to slurp those noodles out of!