Recipe

Prawn and vermicelli salad

Apr 30, 1975 2:00pm
  • 25 mins cooking
  • Serves 4
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Ingredients

Prawn and vermicelli salad
  • 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

Prawn and vermicelli salad
  • 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.

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