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Ingredients
- 100g rice vermicelli
- 3 unpeeled lebanese cucumbers, halved lengthways and sliced diagonally
- 2 small carrots, peeled and thinly sliced
- 24 large cooked king prawns, shelled and deveined
- 2 green onions, sliced
- 1/2 cup mint leaves
- 1/2 cup coriander leaves
- cup roasted peanuts, coarsely chopped
- Dressing
- 2 tbsp lime juice
- 2 tbsp fish sauce
- 2-3 large red chillies (or to taste), finely sliced
- 1 tbsp rice vinegar (or white wine vinegar)
- 1/2 tsp brown sugar
- 1/2 tsp sesame oil
Method
Cook vermicelli in boiling water for three to four minutes. Drain and set aside. For salad, combine all remaining ingredients, except peanuts, in a medium bowl and add vermicelli. For dressing, combine all ingredients in a small bowl and whisk well. Pour dressing over salad, toss gently and divide between four plates. Top with roasted peanuts.
