12 large green prawns – tails on
1 tablespoon of olive oil
2 garlic cloves diced
¼ cup fish sauce
¼ cup lime juice
1 tablespoon brown sugar
1 tablespoon of water
1 x 200g packet of brown vermicelli noodles – placed into boiling water then cooled
2 carrots, peeled into long strips
2 cucumbers, peeled into long strips
¼ iceberg lettuce chopped into strips
1 red capsicum thinly sliced
¼ cup mint leaves
¼ cup coriander leaves
Freshly chopped chilli
Place the prawns, garlic, and olive oil in a bowl and leave to marinate.
Place the fish sauce, lime juice, brown sugar, and water in a jar – shake to create the dressing and set aside.
Prepare the vermicelli noodles – place in a heatproof bowl, cover with boiling water for 3 minutes, drain and rinse. Set aside to cool.
Place the prawns in a warm pan over medium-high heat – with all the olive oil and garlic – and toss for 3 minutes until the prawns are cooked through.
Add the cooled noodles, carrot, cucumber, capsicum, mint, coriander and chilli to a large bowl. Pour the dressing over and gently stir to combine all of the ingredients. Pour the salad onto a large serving platter.
Top with the cooked prawns and sprinkle over some of the dressing, coriander, mint and freshly chopped chilli.