BBQ Prawn & Vermicelli Salad with Lemongrass, Lime & Fried Shallots

Turn on BBQ & Prepare Ingredients:

Turn on the BBQ (if using, alternatively use a pan). Use a peeler to peel carrot and cucumber into long ribbons. Peel and mince garlic. Pick coriander leaves and thinly slice stalks, discarding roots. Cut lime into wedges. Boil a kettle of water.

Soak Vermicelli:

Place vermicelli in a bowl and pour over boiling water, making sure to submerge the vermicelli in the hot water. Cover and soak until tender, about 5 minutes, then drain.

Cook Prawns:

Pat dry prawns with paper towel. Grill prawns on the BBQ, about 3 minutes each side, until just opaque and cooked through. Alternatively, heat a little olive oil in a pan over medium high heat. Once cooked, remove prawns from the heat and set aside.

Make Dressing:

While the prawns are cooking, make the dressing. Place mirin/fish sauce in a small bowl. Add lime juice (to taste), minced lemongrass, coriander stalks, garlic and 2 TBS olive oil (extra virgin if you have it). Mix well to combine.

You Plate It:

In a large bowl combine Asian lettuce mix, carrot, cucumber with vermicelli and coriander leaves. Add cooked prawns, cashews and dressing and toss well. Divide amongst bowls, garnish with fried shallots and enjoy!