Cucumber and prawn salad with chilli and lime dressing

Name: Cucumber and prawn salad with chilli and lime dressing
Cook time: 30 min
Cuisine: Vietnamese
Ingredients: 100g rice vermicelli; 3 unpeeled lebanese cucumbers, halved lengthways and sliced diagonally; 2 small carrots, peeled and thinly sliced; 24 large cooked king prawns, shelled and deveined; 2 green onions, sliced; 1/2 cup mint leaves; 1/2 cup coriander leaves; cup roasted peanuts, coarsely chopped; Dressing; 2 tbsp lime juice; 2 tbsp fish sauce; 2-3 large red chillies (or to taste), finely sliced; 1 tbsp rice vinegar (or white wine vinegar); 1/2 tsp brown sugar; 1/2 tsp sesame oil; 

Lynne Mullins

October 18, 2011

Cucumber and prawn salad with chilli and lime dressingJennifer Soo

Time:< 30 mins

A crisp, delicious salad with a bit of zing.

Ingredients

100g rice vermicelli
3 unpeeled lebanese cucumbers, halved lengthways and sliced diagonally
2 small carrots, peeled and thinly sliced
24 large cooked king prawns, shelled and deveined
2 green onions, sliced
1/2 cup mint leaves
1/2 cup coriander leaves
cup roasted peanuts, coarsely chopped
Dressing
2 tbsp lime juice
2 tbsp fish sauce
2-3 large red chillies (or to taste), finely sliced
1 tbsp rice vinegar (or white wine vinegar)
1/2 tsp brown sugar
1/2 tsp sesame oil

Method

Cook vermicelli in boiling water for three to four minutes. Drain and set aside. For salad, combine all remaining ingredients, except peanuts, in a medium bowl and add vermicelli. For dressing, combine all ingredients in a small bowl and whisk well. Pour dressing over salad, toss gently and divide between four plates. Top with roasted peanuts.

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