BBQ Prawn & Vermicelli Salad with Lemongrass, Lime & Fried Shallots
- Prep time: 20 minutes
- Calories: 370
- 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
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!