Chef Thompson Tran from the Wooden Boat Food Company uses freshly caught BC spot prawns as the centrepiece of his brown rice with vermicelli and Nuoc Cham recipe.
Serves 2
300g uncooked *brown rice vermicelli (cooked, room temperature)
1 cup shredded lettuce
1 tbsp toasted glutinous rice powder
¼ cucumber (cut into matchsticks)
10-12 marinated peeled BC Spot Prawn
*1 tbsp oil, 1 tbsp lemongrass, 1 garlic clove crushed, 1 tbsp Nuoc Cham
10-12 reserved cooked prawn heads
1 stem chive
2 stem cilantro & mint leaves
½ cup The Wooden Boat’s Nuoc Cham sauce
1. Marinade B.C. spot prawns in oil, lemongrass, garlic for 1-2 hrs
2. Cook vermicelli for 3-4 minutes, rinse in cold water, and refresh in warm water
3. Shred lettuce, cut cucumbers in matchsticks, slice chives, and tear cilantro/mint leaves
4. Toast glutinous rice until golden brown. Cool, and grind. Season with salt
5. Grill B.C. spot prawns for 1 minute a side
6. Toss together noodles, lettuce, rice powder, cucumber, chives, cilantro, mint and the juice from the prawn heads, and serve BC SPOT PRAWN tails with Wooden Boat Nuoc Cham sauce.
*Substitute vermicelli noodle with any of the following: ramen, Italian pasta, buckwheat, or udon noodles
More Global BC recipes are available here
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