Recipe: Vietnamese-style Prawns and Hearts of Palm with Green Tea-Noodle Salad

With the holiday, we’re all looking festive dishes that are simple and quick to pair with lively wines such as Sauvignon Blanc., or Malbec for our family and guests…. may we suggest:

Vietnamese-style Prawns and Hearts of Palm with Green Tea-Noodle Salad


Chili-Lime Marinade


  • 1 tablespoon finely chopped green onion
  • 1 tablespoon finely chopped fresh cilantro
  • 2 tablespoons minced fresh ginger
  • 2 garlic cloves, minced
  • 1/2 cup fresh lemon juice
  • 1/2 cup fish sauce
  • 1/2 cup sugar
  • 2 tablespoons sriracha hot chili sauce
  • 1/4 cup sake
  • 2 tablespoons dark sesame oil
  • 1/4 cup soy sauce
  • 1 dried chile de arbol, seeded and minced
  • 1 tablespoon chopped fresh basil
  • 1/8 teaspoon freshly ground black pepper


  1. Combine all ingredients in a glass measuring cup, stirring well.

Vietnamese-style Prawns and Hearts of Palm with Green Tea-Noodle Salad

  • Chili-Lime Marinade, divided
  • 18 large prawns or shrimp, peeled and deveined
  • 1 (7-ounce) package green tea soba noodles or spaghetti
  • 1 (14-ounce) can hearts of palm, drained
  • 1 Maui or other sweet onion, thinly sliced
  • 3 heirloom tomatoes, cut into wedges
  • Garnish: fresh herbs


  1. Pour 1 cup Chili-Lime Marinade into a large zip-top plastic freezer bag; add prawns. Seal bag, turning to coat prawns. Chill 30 minutes.
  2. Pour remaining 1 cup marinade into a large bowl. Prepare noodles according to package directions. Add noodles to marinade in bowl, tossing to coat. Cut hearts of palm in half crosswise, then lengthwise into thin strips; add to noodles. Add onion to noodle mixture, and toss gently.
  3. Preheat grill. Remove prawns from marinade, discarding marinade. Grill prawns, covered with grill lid, over medium heat (350° to 400°) for 2 minutes on each side. Place noodle mixture on each of 6 individual plates, and top each with prawns and tomatoes. Garnish, if desired.

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