Kanom Jeen Sounnam (Pineapple Noodle Salad)

Kanom Jeen Sounnam (Pineapple Noodle Salad)
1. To make the dressing, combine the lime juice, fish sauce, sugar, garlic and ginger and stir well. Set aside

2. Cook the noodles in boiling water for 3 minutes. Rinse the noodles under cold water and drain

3. Heat the coconut milk in a large saucepan over medium heat and cook thr prawns until just pink, about 3 minutes

4. Arrange the noodles and pineapple on a serving platter. Top with the prawns and dress with the lime juice mixture. Garnish with spring onion before serving.

Pineapple Noodle Salad

- 225g ( ½ lb ) somen noodle
- 125ml ( ½ cup ) coconut milk
- 225g ( ½ lb ) raw prawns, peeled and deveined
- 300g ( 1 cup ) crushed pineapple (fresh pineapple is desirable)
- 1 spring onion (scallion), thinly sliced

Dressing
- 60ml ( ¼ cup ) fresh lime juice
- 60ml ( ¼ cup ) fish sauce
- 2 tablespoons sugar
- 3 cloves garlic , finely chopped
- 2 tablespoons shredded fresh ginger