Name: Prawn and vermicelli salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 60 gram rice vermicelli noodles; 400 gram cooked medium king prawns; 2 green onions, sliced thinly; 1 (150g) small red capsicum, sliced thinly; 1 (150g) small green capsicum, sliced thinly; 1 (130g) lebanese cucumber , seeded, sliced thinly; 2 tablespoon fresh vietnamese mint, finely shredded; 1/4 cup fresh coriander leaves, loosely packed; 1 tablespoon fried shallots dressing; 1 1/2 tablespoon fish sauce; 1 tablespoon lime juice; 1 tablespoon water; 2 teaspoon brown sugar

Ingredients

60 gram rice vermicelli noodles

400 gram cooked medium king prawns

2 green onions, sliced thinly

1 (150g) small red capsicum, sliced thinly

1 (150g) small green capsicum, sliced thinly

1 (130g) lebanese cucumber , seeded, sliced thinly

2 tablespoon fresh vietnamese mint, finely shredded

1/4 cup fresh coriander leaves, loosely packed

1 tablespoon fried shallots dressing

1 1/2 tablespoon fish sauce

1 tablespoon lime juice

1 tablespoon water

2 teaspoon brown sugar

Method

1.Place vermicelli in large heatproof bowl, cover with boiling water, stand until just tender, drain. Cut into random lengths.

2.Make dressing. Place ingredients in screw-top jar, shake well.

3.Shell and devein prawns, halve prawns lengthways.

4.Place vermicelli and prawns in large serving bowl with onion, capsicums, cucumber, herbs and dressing, toss gently to combine. Top with shallots, serve immediately.

Women's Weekly Food

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