Vermicelli Noodle Salad with Prawns
Recipe by Preeya Alexander
Serves 4 | 
Prep 15 min | 
Cook 5 min
Ingredients
- 12 large green prawns, tails on
- 1 tablespoon of olive oil
- 2 garlic cloves, diced
- Pepper
- 200g AYAM™ Brown Vermicelli Noodles
- 2 carrots, peeled into long strips
- 2 cucumbers, peeled into long strips
- ¼ iceberg lettuce, chopped into strips
- 1 red capsicum, thinly sliced
- ¼ cup mint leaves
- ¼ cup coriander leaves
- Freshly chopped chilli
Dressing
- ¼ cup AYAM™ Fish Sauce
- ¼ cup lime juice
- 1 tablespoon brown sugar
- 1 tablesppon of water
Method
- Place the prawns, garlic, and olive oil in a bowl and leave to marinate.
- Place the fish sauce, lime juice, brown sugar, and water in a jar. Shake to create the dressing and set aside.
- Prepare the vermicelli noodles. Place in a heatproof bowl, cover with boiling water for 3 minutes, drain then rinse. Set aside to cool.
- Place the prawns in a warm pan over medium-high heat with olive oil and garlic, and toss for 3 minutes unril the prawns are cooked through.
- Add the cooled noodles, carrot, cucumber, capsicum, mint, coriander and chilli to a large bowl. Pour the dressing over and gently sitr to combine all of the ingredients. Pour the salad onto a large serving platter.
- Top with the cooked prawns and sprinkle some dressing, coriander, mint and freshly chopped chilli. Enjoy.
