Entertaining

Pineapple and wombok slaw with crispy noodles

Name: Pineapple and wombok slaw with crispy noodles recipe
Yield: 6
Ingredients: 50g rice vermicelli noodles; Vegetable oil, to deep fry; 1/2 small ripe pineapple (600g total); 1/2 wombok (600g total), core removed, thinly sliced; 4 long green shallots, cut into 6cm lengths, shredded; 1 green mango, peeled, shredded; 1/3 cup (50g) salted roasted peanuts, chopped; 1/4 cup (20g) crispy fried shallots; 1/2 bunch Thai basil, leaves picked; 100ml lime juice; 2 tbs palm sugar (or brown sugar); 2 1/2 tbs fish sauce; 1 tbs sesame oil; 1 garlic clove, crushed; 1 long red chilli, deseeded, finely chopped

Rate now

Jump to recipe

by Georgina Esdaile

Food Editor

Oct 18, 2021

You will need a deep-frying thermometer for this recipe.

50g rice vermicelli noodles
Vegetable oil, to deep fry
1/2 small ripe pineapple (600g total)
1/2 wombok (600g total), core removed, thinly sliced
4 long green shallots, cut into 6cm lengths, shredded
1 green mango, peeled, shredded
1/3 cup (50g) salted roasted peanuts, chopped
1/4 cup (20g) crispy fried shallots
1/2 bunch Thai basil, leaves picked

Sweet and sour dressing

100ml lime juice
2 tbs palm sugar (or brown sugar)
2 1/2 tbs fish sauce
1 tbs sesame oil
1 garlic clove, crushed
1 long red chilli, deseeded, finely chopped

Method

1.

To make the crispy noodles, gently pull noodles apart (this takes a little pulling and tugging to loosen them) and shape to form 2 nests, roughly 20cm in diameter. Half-fill a large heavy-based saucepan with oil and heat to 190°C on a deep frying thermometer (if you don’t have a thermometer, a cube of bread will turn golden in 30 seconds when the oil is hot enough). One at a time, gently lower the noodle nests into the hot oil, and cook for 5-10 seconds until puffed, but not coloured. Drain on paper towel and repeat with the remaining noodle nest. Set aside to cool completely. (Alternatively, use scissors to cut noodles into 6cm lengths. Pull noodles apart to roughly separate. Heat 1/2 cup (125ml) oil in a large wok or frypan over high heat. In batches, add the noodles and cook for 5-10 seconds until noodles puff up and crisp, but aren’t coloured. Remove using a slotted spoon or tongs, and drain on paper towel.)
2.

For the sweet and sour dressing, place all ingredients in a bowl and whisk until the sugar has dissolved. Set aside.
3.

Peel and core the pineapple, slice thinly, then cut into matchsticks. Place in a large bowl with the wombok, long green shallot and green mango, and toss to combine. Place on a serving platter and top with the crispy noodles. Sprinkle with peanuts and fried shallots, and top with Thai basil leaves. Drizzle over the dressing and serve immediately.