This recipe looks good and when you have mastered the noodle twirling (it's not that hard once you get going) it is all very easy and very make ahead.
There are plenty of zingy flavours in this canapé, so simply miss out the prawns for a vegetarian version and if you like extra zing, just tweak the dressing or add more chilli.
The same quantities will make a delicious and very healthy salad for one. Just chop everything a little bigger.
Ingredients - makes approximately 24
I nest of dried medium Noodles (mine weighed 60g)
1 tsp Sesame oil
1 tbsp finely chopped coriander
1 tbsp finely chopped mint
1 small carrot (it won't all be used)
Cucumber - ridge has more crunch and flavour if available, but again, you only need a little.
3 tbsp lime juice
2 tsp Nam Pla (fish sauce)
2 tsp soft brown sugar
1/2 red Thai chilli, finely chopped
2 tbsp chopped roasted peanuts*
24 medium size cooked prawns
Or Dessert spoons
*to oven roast peanuts, pre heat oven to 175°. Spread the nuts in a single layer on a roasting tin and cook for 10 – 15 minutes until they start to brown. Keep an eye on them, they go too dark very suddenly. Sprinkle with salt to taste, cool and then chop.
Cook noodles according to pack instructions, try not to break them up as you need long noodles. Drain, plunge in cold water.
When cold, drain the noodles and spread out on kitchen paper for a few minutes to dry.
Mix the sesame oil through the noodles.
To make the dressing, mix the lime juice and fish sauce together and stir in the brown sugar until it dissolves. Add the finely chopped herbs and the finely chopped chilli.
Drizzle most of the dressing over the noodles, saving a little for the vegetables.
Peel and slice the carrot and cucumber and slice into small strips. You will only need a tablespoon or so of each for the canapé, more if making a salad. Spoon the remaining dressing over.
Twirl noodles into the canapé spoons by taking 2 or 3 long noodles and wrapping them around a wooden spoon handle or similar. Tuck in some carrot and cucumber pieces.
If serving within a 4 to 6 hours or so, top with a prawn or two and sprinkle with the chopped nuts adding little more of the chopped herbs before serving. Keep cool until required.
To keep for several hours or overnight, cover loosely with damp kitchen towel and cover completely with cling film and keep in the fridge.
To serve, take out of the fridge for 30 minutes or so before required, add the prawns and nuts, dot over any remaining dressing and maybe a little sprinkle of coriander or mint.