Vietnamese Prawn Salad Recipe

Vietnamese Prawn Salad Recipe

250g rice vermicelli

⅓ cup (80ml) seasoned rice vinegar

2 tablespoons castor sugar

1 large garlic clove

5 long red chilies, seeds removed,

  thinly sliced

2-3 tablespoons fish sauce

Juice of 2-3 limes

1 Lebanese cucumber

Leaves of 1 bunch mint

Leaves of 1 bunch coriander

16 cooked king prawns (shrimps), peeled,

  deveined, tails intact

1 cup cashews, toasted, roughly chopped

Method:

Place the rice vermicelli in a bowl and cover with boiling water.  Soak for about 5 minutes.  Place rice vinegar and castor sugar in a small pan over medium heat.  Bring to the boil, stirring to dissolve sugar, then remove pan from the heat and set aside.  In a mortar and pestle, smash garlic clove and one third of the chili into a rough paste, then add to sugar and vinegar mixture in the pan.  When mixture has cooled, add fish sauce and lime juice, tasting as you go.  It should taste quite zingy, a little sweet and salty.  Drain the rice vermicelli and rinse under cold water.  Run your fingers through them to ensure they are not stuck together, then place in a large bowl.  Peel cucumber, halve lengthways and remove seeds.  Finely slice and add to the noodles with the remaining chili, herbs and prawns.  Toss and divide among 4 plates.  Pour dressing over salad, toss again and sprinkle with toasted cashews.