Vietnamese prawn with carrot and cucumber
Sunday 31 March 2013
Opposing textures and flavours make this salad great: crunchy raw vegetables, silky noodles, soft fragrant herbs, sweet springy prawns, all brought together with a vibrant dressing.
½ tsp salt
2 tbsp rice vinegar
1 tbsp caster sugar
2 carrots, sliced into thick matchsticks
1 small cucumber, sliced into thick matchsticks
200g/7oz cooked peeled king prawns
150g/5oz rice vermicelli noodles
Handful mint leaves
Handful coriander leaves
Handful basil leaves
2 shallots, finely sliced
For the nuoc cham dressing
3 tbsp fish sauce
4 tbsp lime juice
2 tbsp soft light brown sugar
1 red chilli, finely chopped
1 garlic clove, crushed
Combine the salt, rice vinegar and sugar in a bowl and stir in the carrots and cucumber. Set aside for 30 minutes. Meanwhile, combine all the ingredients for the dressing together in a serving dish and stir in the prawns, and also set aside for 30 minutes to marinate.
Soak the noodles according to packet instructions then drain well. Toss into the dish with the prawns and add the pickled carrots and cucumber. Toss through the herbs and shallots and serve.
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