Name: Vietnamese prawn and vermicelli salad
Cook time: 25 min
Total time: 25 min
Yield: 10
Ingredients: 125 gram rice vermicelli; 800 gram cooked medium king prawns; 3 green onions, sliced thinly; 1 large_piece (350g) red capsicum, sliced thinly; 1 large_piece (350g) green capsicum, sliced thinly; 1 (130g) lebanese cucumber, seeded, sliced thinly; 1/3 cup fresh vietnamese mint, finely shredded; 1/2 cup fresh coriander leaves, loosely packed; 2 tablespoon fried shallots; Vietnamese dressing; 1/4 cup (60ml) fish sauce; 2 tablespoon lime juice; 2 tablespoon water; 1 tablespoon brown sugar

Ingredients

125 gram rice vermicelli

800 gram cooked medium king prawns

3 green onions, sliced thinly

1 large_piece (350g) red capsicum, sliced thinly

1 large_piece (350g) green capsicum, sliced thinly

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

1/3 cup fresh vietnamese mint, finely shredded

1/2 cup fresh coriander leaves, loosely packed

2 tablespoon fried shallots

Vietnamese dressing

1/4 cup (60ml) fish sauce

2 tablespoon lime juice

2 tablespoon water

1 tablespoon brown sugar

Method

1.Place vermicelli in large heatproof bowl, cover with boiling water, stand until just tender, drain. Using scissors, cut vermicelli into random lengths. Shell and devein prawns, halve prawns lengthways.

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

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

Women's Weekly Food