Cucumber and prawn salad with chilli and lime dressing

crisp, delicious salad with a bit of zing.

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.

• 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