Name: Hot and sour prawn vermicelli salad
Cook time: 5 min
Total time: 5 min
Yield: 4
Ingredients: 1 kilogram cooked medium king prawns; 250 gram dried rice vermicelli noodles; 1 lime; 1 lemon; 1 medium red capsicum (200g), sliced thinly; 1 medium yellow capsicum (200g), sliced thinly; 1 medium red onion (170g), sliced thinly; 1/4 cup (60ml) olive oil; 1/4 cup (60ml) rice vinegar; 1 tablespoon sambal oelek; 1 tablespoon fish sauce; 2 tablespoon grated palm sugar; 1 cup firmly packed fresh coriander leaves

Hot and sour prawn vermicelli salad

Full of flavour, colour and crunch, this Asian-inspired salad is a cinch to make and perfect for a speedy mid-week meal.

Ingredients

1 kilogram cooked medium king prawns

250 gram dried rice vermicelli noodles

1 lime

1 lemon

1 medium red capsicum (200g), sliced thinly

1 medium yellow capsicum (200g), sliced thinly

1 medium red onion (170g), sliced thinly

1/4 cup (60ml) olive oil

1/4 cup (60ml) rice vinegar

1 tablespoon sambal oelek

1 tablespoon fish sauce

2 tablespoon grated palm sugar

1 cup firmly packed fresh coriander leaves

Method

1.Shell and devein prawns, leaving tails intact.

2.Place noodles in large heatproof bowl of boiling water, stand until just tender; drain. Rinse under cold water; drain.

3.Meanwhile, halve lime and lemon lengthways; slice 1 unpeeled half of each thinly, place in large bowl. Squeeze remaining halves over bowl; add prawns, noodles and remaining ingredients, toss gently to combine.

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Ingredients

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