Hello Everyone and happy 1st of the month of December! If you’ve been following my IG page, you would’ve seen that I posted a story update on where Amcarmen’s Kitchen is at, at the moment. I informed my friends and followers that I’d be taking a hiatus and that I wasn’t sure when I’d be returning. If you want to know the real reason why I’ve been away for a while now, and will continue to be away until next year, you can read about it at the end of this post. I didn’t want to start the post off with a downer, so I saved it for last.
Now, tonight’s post does not mean that I am back from my hiatus. I just wanted to get this recipe up since I had this prepared way before my personal life spun out of control, and I didn’t want this recipe to end up in my archive of recipes that will never get posted because it doesn’t fit in with the current theme.
I love the sweet and tangy flavour that the mangosteen fruit adds; the chillies that bring a nice kick to it, and the mint for hint of freshness to the dish as a whole. From the original recipe, I ditched the pork since I’m slowly cutting out my meat (not including seafood) intake from my diet, and instead substituted it with juicy jumbo tiger prawns that were just as good!
PREP TIME 20 MINS | COOKING TIME 10-12 MINS | SERVES 4-5
For the salad
- 500g large tiger prawns, peeled and deveined
- 100g thin rice vermicelli noodles
- 50g snow peas
- 4 fresh mangosteen fruit, rind removed and discarded
- 2 sprigs fresh mint leaves, roughly chopped
- Handful of roasted peanuts, lightly crushed
- Salt and freshly cracked black pepper, to season
For the dressing
- 1-2 red bird’s eye chilli, finely sliced
- 4 tsp olive oil
- 2 tsp fish sauce
- 2 tsp palm sugar (or brown sugar)
- 2 tsp sesame oil
- Juice of 1 large lime or lemon
- Dressing: Prepare the dressing by adding all of the ingredients into a small bowl. Mix well until combined. Set aside.
- Rice Noodles: Let the noodles soak in hot water until tender, about 5 minutes. Drain and then add to a large mixing bowl. Add a teaspoon of sesame oil just so that the noodles do not dry out and stick to each other.
- Snow Peas: Bring a small pot of salted water to a rapid boil. Add the snow peas into the boiling water and blanch for about 60 seconds. Remove from the heat and transfer to an ice bath. Once cool, drain and pat dry. Add to the mixing bowl together with the rice noodles.
- Prawns: Season the prawns with salt and freshly cracked black pepper. Arrange in a steamer basket and steam for about 5 minutes. Once done remove and set aside to cool down slightly before cutting them into smaller pieces. Add to the mixing bowl.
- Salad: Add the rest of the salad ingredients into the mixing bowl, together with the dressing and toss to combine. Season with salt and freshly cracked black pepper, to taste and adjust to your liking.
- Divide equally into 4-5 individual serving plates and serve immediately. Enjoy!
So as promised, here’s why Amcarmen’s Kitchen is still on a hiatus.
The week that I had this recipe scheduled to go up on my blog, which was back in mid-September for Mangosteen Month, I had about 4 to 5 hours of sleep over a span of 3 days. My Mom was admitted into the hospital and we had spent 2 nights in the emergency room waiting for a room in the intensive care unit to open up. Unfortunately my Mom passed away a week later. Though I may not show it, I am still in a constant battle between grieving and moving on. I believe that the hardest part of healing after you’ve lost someone, especially your mother, is to recover the you that went away with them. It was hard celebrating my birthday a couple of weeks ago; I couldn’t help but to shed a few tears being reminded that she was no longer here with me. And it’s only going to get harder with the Christmas season coming up.
With that being said, I am using my time off from Amcarmen’s Kitchen to plan ahead for 2020! I already have a theme set in stone and have drawn up a few recipes to match the theme! All I have to do now is to execute a bunch of them so that I’ll have the recipes ready for you by the New Year! ‘Till then, stayed tuned!
– Ally xx