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
- 1Place vermicelli in large heatproof bowl, cover with boiling water, stand until just tender, drain. Cut into random lengths.
- 2Make dressing. Place ingredients in screw-top jar, shake well.
- 3Shell and devein prawns, halve prawns lengthways.
- 4Place vermicelli and prawns in large serving bowl with onion, capsicums, cucumber, herbs and dressing, toss gently to combine. Top with shallots, serve immediately.