Name: Prawn and rice vermicelli salad
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 100 gram rice vermicelli noodles; 800 gram cooked medium prawns (shrimp); 1 large_piece (180g) carrot, cut into ribbons; 1 (130g lebanese cucumber, cut into ribbons; 1 fresh long red chilli, sliced thinly; 1 cup (80g) bean sprouts; 2 (50g) purple shallots, sliced thinly; 1/4 cup fresh mint, firmly packed; 1/4 cup coriander (cilantro), firmly packed; 1/4 cup thai basil leaves, firmly packed; 1 tablespoon light brown sugar; 1 tablespoon fish sauce; 2 tablespoon lime juice; 1 fresh small red thai (serrano) chilli, chopped finely; 1 clove garlic, crushed; 2 teaspoon olive oil

Ingredients

100 gram rice vermicelli noodles

800 gram cooked medium prawns (shrimp)

1 large_piece (180g) carrot, cut into ribbons

1 (130g lebanese cucumber, cut into ribbons

1 fresh long red chilli, sliced thinly

1 cup (80g) bean sprouts

2 (50g) purple shallots, sliced thinly

1/4 cup fresh mint, firmly packed

1/4 cup coriander (cilantro), firmly packed

1/4 cup thai basil leaves, firmly packed

1 tablespoon light brown sugar

1 tablespoon fish sauce

2 tablespoon lime juice

1 fresh small red thai (serrano) chilli, chopped finely

1 clove garlic, crushed

2 teaspoon olive oil

Method

1.Place noodles in large heatproof bowl, cover with boiling water, stand until tender, drain. Return to bowl

2.Meanwhile, shell and devein prawns, leaving tails intact

3.Make chilli dressing. Combine ingredients in screw-top jar, shake well

4.Add dressing, prawns and remaining ingredients to noodles, mix gently. Season to taste.

If taking this salad to work, pack the dressing separately and add to the salad at lunch time. note Rice vermicelli is similar to bean thread noodles, only longer and made with rice flour instead of mung bean starch. It is available from supermarkets
Note

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Ingredients

Method

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