BBQ Prawn & Rice Noodle Salad

Method

1. To make the coconut-turmeric dressing, combine coconut milk, fish sauce, lime juice, lemongrass, turmeric, garlic and chilli, if using, in a screw-top jar. Seal. Shake to combine. Season.
2. Combine prawns, oil, lemongrass, garlic and chilli, if using, in a bowl. Cover with plastic wrap. Place in fridge for 30 mins to develop the flavours.
3. Meanwhile, cook beans and sugar snap peas in a saucepan of boiling water for 2 mins or until bright green and tender-crisp. Refresh under cold water. Drain. Place noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 mins or until tender. Refresh under cold water. Drain.
4. Transfer beans and sugar snap peas to a large bowl. Add noodles, coriander, mint and onion. Gently toss to combine.
5. Heat a barbecue grill or chargrill on high. Cook prawns for 2 mins each side or until prawns curl and change colour.
6. Drizzle the noodle mixture with the dressing. Gently toss to combine. Top with prawns. Serve immediately.