Prawn & Glass Noodle Salad with Peanuts and Nuoc Cham

Combine half the fish sauce/rice vinegar/brown sugar mix with the minced lemongrass. Add the prawns and coat well in the marinade.

Tip! If you have the time 10 -20 minutes in the marinade will make the prawns taste even more amazing.

Boil the kettle. Place rice vermicelli noodles in a heat proof bowl and cover in boiling water. Allow to soak for 8-10 minutes or until they are tender. Drain and run under cold water to stop the cooking process and set aside.

Heat a pan over medium high heat. Add a drizzle of oil and add the prawns, no need to drain tem, cook them for 1-2 minutes on each side until caramelised and cooked through. Set aside on a plate to rest.

Tip! Keep an eye on the heat level as the brown sugar in the marinade can cause it to burn, turn heat down and cook for a few extra minutes if necessary.

Mince garlic. Slice red chilli. Cut Lebanese cucumber in half and slice into half moons. Finely slice radish. Grate carrot. Pick coriander and mint leaves. Finely chop coriander stems and discard roots. Slice spring onion.

Combine remaining fish sauce/rice vinegar/brown sugar, garlic and chilli to taste. Taste and adjust seasoning as needed.

Combine noodles, herbs and salad and toss well with the nuoc cham dressing. Divide between serving bowls. Top noodle salad with prawns. Garnish with peanuts and dig in!

Combine half the fish sauce/rice vinegar/brown sugar mix with the minced lemongrass. Add the prawns and coat well in the marinade.

Tip! If you have the time 10 -20 minutes in the marinade will make the prawns taste even more amazing.

Boil the kettle. Place rice vermicelli noodles in a heat proof bowl and cover in boiling water. Allow to soak for 8-10 minutes or until they are tender. Drain and run under cold water to stop the cooking process and set aside.

Heat a pan over medium high heat. Add a drizzle of oil and add the prawns, no need to drain tem, cook them for 1-2 minutes on each side until caramelised and cooked through. Set aside on a plate to rest.

Tip! Keep an eye on the heat level as the brown sugar in the marinade can cause it to burn, turn heat down and cook for a few extra minutes if necessary.

Mince garlic. Slice red chilli. Cut Lebanese cucumber in half and slice into half moons. Finely slice radish. Grate carrot. Pick coriander and mint leaves. Finely chop coriander stems and discard roots. Slice spring onion.

Combine remaining fish sauce/rice vinegar/brown sugar, garlic and chilli to taste. Taste and adjust seasoning as needed.

Combine noodles, herbs and salad and toss well with the nuoc cham dressing. Divide between serving bowls. Top noodle salad with prawns. Garnish with peanuts and dig in!