Vietnamese prawn salad - recipe

As summer seems to have returned, albeit in a rather half-hearted way, I thought it was time for a fresh, lively salad recipe.  As you've probably noticed, I'm really into Asian flavours at the moment and this recipe has a Vietnamese feel to it.

Ingredients (Serves 2):
1x 375g packet thin rice noodles, pre-cooked (in the fridge section of supermarket)
180g pack cooked & peeled tiger prawns, cut in half lengthways
Half a cucumber, deseeded and cut into matchsticks
1 carrot, cut into matchsticks

For the dressing:
1 garlic clove, finely chopped
1 red chilli, deseeded and finely chopped
1 tablespoon fish sauce
1 tablespoon caster sugar
Juice of 2 limes

For garnish:
3 spring onions, finely chopped
Handful of coriander, chopped
2 tablespoons roasted peanuts, crushed

Make the dressing by mashing the garlic, chilli and sugar in a pestle and mortar.  Add the fish sauce and lime juice and mix.

In a separate bowl, combine the noodles and vegetables.  Pour the dressing over and mix well.  Top with garnish ingredients and serve.




Vietnamese prawn salad