Thai Citrus and Lemongrass Dip

INGREDIENTS 80ml Thai Citrus & Lemongrass Noodle Sauce 50g mayonnaise 1 tbl light olive oil 5g coriander leaves chopped 100g prawns or chicken strips 40g fresh watercress leaves 20g finely grated carrots 10g vermicelli Oil for frying METHOD Mix Thai Citrus & Lemongrass Noodle Sauce with mayonnaise and olive oil together in a bowl. Add chopped coriander leaves and stir in well. Chill for an hour Fry prawns or chicken strips in oil until cooked Fry vermicelli until crispy. Mix chilled dressing with prawns/ chicken and toss it well with watercress salad leaves and grated carrots. Garnish with fried vermicelli and serve. Use this to marinade left-over chicken and use in sandwich filler with salad. Or serve as a dip for various crudités or as a accompaniment to grilled prawns, fish in batter, fried scampi or baked salmon.   > Back to Recipes