BBQ Prawn & Vermicelli Salad with Lemongrass, Lime & Fried Shallots
  • Prep time: 20 minutes
  • Calories: 370
When the weather is warm and fresh prawns are at their best, you can serve up this delicious salad with minimal time in the kitchen - even better if you can grill those lovely prawns on a BBQ! Combined with a fresh, Asian dressing of lime, lemongrass and coriander this delightful meal is perfect for our warmer evenings. Share the moment #youplateit with us and enjoy!
Ingredients
  • 50 Grams of Rice Vermicelli Noodles
  • 1 Carrot
  • 1 75 Gram Pack of Asian Lettuce Mix
  • 1 Garlic Clove
  • 1 Lebanese Cucumber
  • 1 Small Bunch of Coriander & Mint
  • 250 Grams of Prawns (peeled, tail off)
  • 30 Grams of Cashew Nut Pieces
  • 1 Lime
  • 0.5 Tablespoons of Minced Lemongrass
  • 4 Teaspoons of Fish Sauce & Rice Vinegar
  • 10 Grams of Fried Shallot
Recipe

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 & mint leaves. Finely chop coriander stalks, (discarding roots and mint stalks). 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 fish sauce & rice vinegar 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 roughly torn mint & coriander leaves. Add cooked prawns, cashews and dressing and toss well. Divide amongst bowls, garnish with fried shallots and enjoy!