Prawn and Chicken Thai Salad


Serves: 4-6, Prep/cook: 15min



500g small green prawns, cooked, shells removed, keep tails on

2 small chicken breasts, cooked and sliced

15g dried wood-ear fungus

100g mung bean noodles or rice noodles

2 Lebanese cucumbers, cut lengthways, sliced in 1/2 rounds   

1/4 Chinese cabbage, shredded  

3 shallots (Spring onions), finely chopped

1/2 bunch coriander, washed and roughly chopped

1/2 bunch Thai basil leaves, washed and leaved roughly hopped  


1 red birdseye chillies, seeds removed and finely chopped

2 cloves garlic, crushed

3 coriander roots, washed

1 tbsp. honey

2 tbsp. fish sauce

1 limes juice, juiced

1 stalks lemongrass, outer stem removed and roughly cut

2 tbsp. olive oil


Place all of the dressing ingredients into a food processor and blend till combined.

Soak fungus and noodles in bowls of warm water for 30 minutes, then drain. Slice the fungus and place in a large bowl with all the remaining ingredients.

Stir thought the dressing and serve on a large platter.