100g vermicelli noodles
600g prepared prawns, tails left on
1 Tbsp oil
1 tsp salt
1 cucumber, peeled into long thin strips
1 handful of bean sprouts
1 large carrot, grated
1 hadful of fresh coriander leaves
1 handful of fresh mint leaves
1 finely sliced large red onion
Asian Style Dressing
1 Tblsp sweet chilli sauce
3 Tblsp fresh lime juice
2 Tblp fish sauce
1 minced clove of garlic
2 teaspoons crushed palm sugar (can use golden castor sugar, just double the amount)
2 teaspoons minced or finely grated fresh ginger
Cook the vermicelli for 5 minutes in boiling water or according to packet instructions. Drain it well and then put the colander under cold running water to stop the vermicelli cooking. Roughly chop it into shorter lengths with kitchen scissors.
Combine all the dressing ingredients in a small bowl, mix well and then set aside.
Toss prawns in a little oil then heat up a frying pan over a high heat. Quickly cook prawns until they turn an opaque pink colour. You can also cook the prawns on a BBQ, just watch they don't overcook. Sprinkle the prawns with salt to taste.
To serve the salad I usually put everything on a big platter for people to help themselves. Arrange the vermicelli, cucumber, sprouts, carrot, coriander, mint and onion on the platter. Evenly sprinkle the prawns over the salad then drizzle the whole lot with the dressing and serve immediately.