8 green king prawns
Half small stick of rice vermicelli noodles
Small bunch of fresh mint
2tbs crushed roasted peanuts, unsalted
1garlic clove, crushed
1/4 cup green onions, finely sliced
1/2 red chill, finely sliced
Juice and zest of 1 lemon
1tbs olive oil
Pinch white pepper
1tbs fish sauce
3tbs Soy Sauce
1 clove garlic finely minced
1tsp minced ginger
1tsp brown sugar
1small red chilli finely chopped
Juice of half a lemon
In a bowl, combine prawns, garlic, chilli, lemon, salt and pepper. Leave in marinade for minimum of 20 minutes.
Place noodles in a bowl of boiling water and let sit for 5 min. When soft, drain and refresh with cold water. Put to one aside
Prepare carrots and cucumber by shaving into to thin slices with a vegetable peeler.
Prepare dressing by mixing all ingredients in bowl, ensuring the sugar has dissolved. Feel free to add or subtract any ingredients to suit taste.
In a shallow fry pan on a medium heat, fry prawns in the olive oil for 8-10 minutes, ensuring the marinade does not burn. Prawns are cooked when blushing pink and firm to touch.
Assemble the salad by first tossing the noodles, with half the carrot and cucumber shavings, plus half chopped mint and green onions, in two tablespoons of dressing. Mound onto a plate.
Scatter cooked prawns, remaining vegetables, peanuts, onion and mint, over salad. Drizzle with remaining dressing, find a sunny spot with something cold to drink and your favourite chopsticks and all that is left to do is enjoy!
So tell me, what gives you that warm feeling?