100g rice vermicelli
1 tablespoon sweet chilli sauce
3 tablespoons lime juice
2 tablespoons fish sauce
1 clove garlic, crushed and finely chopped
2 teaspoons crushed palm sugar
2 teaspoons grated fresh ginger
600g prawn cutlets
1 tbsp oil
1 tsp sea salt
½ telegraph cucumber, peeled into long thin strips
1 cup mung bean sprouts
1 medium carrot, grated
1 cup basil leaves
1 cup coriander leaves
½ cup mint leaves
1 red onion, finely sliced
1/3 cup blanched peanuts, lightly toasted and chopped
Cook the vermicelli for 5 minutes in boiling water or according to packet instructions. Drain well and run under cold water and then roughly chop with kitchen scissors.
Combine sweet chilli sauce, lime juice, fish sauce, garlic, palm sugar and ginger in a small bowl and set aside.
Toss prawns with oil, heat a griddle or barbecue over a high heat and quickly cook prawns until opaque. Sprinkle prawns with salt.
Arrange vermicelli, cucumber, sprouts, carrot, basil, coriander, mint and onion on a platter.
Distribute prawns over the salad, drizzle with dressing and sprinkle with chopped peanuts.