Lime Fish Sauce Prawn Salad

• Shrimp(600 g)
• Rice Noodles(200 g)
• Lettuce(1)
• Cucumber(1)
• Carrot(2)
• Fresh mint(20 g)
• Fresh cilantro(20 g)
• Roasted peanuts(60 g)
• Lime(3)
• Fish sauce(3 tbsp)
• Honey(2 tbsp)
• Rice Vinegar(1 tbsp)
• Garlic(2 cloves)
• Chili pepper(1)optional
• Vegetable oil(1 tbsp)
• Salt(½ tsp)
• Black pepper(¼ tsp)

Method

1. 1

   Bring a saucepan of water to a boil. Cook {Rice Noodles} until just tender, then drain, rinse under cold water, and set aside to cool.

   ~5 min

2. 2

   While the noodles cook, finely chop {Garlic} and {Red Chili} if using. Juice {Lime}. In a large bowl, whisk the lime juice with {Fish sauce}, {Honey}, and {Rice Vinegar} until balanced and glossy.

   ~5 min

3. 3

   Shred the {Lettuce}, halve and slice the {Cucumber}, peel the {Carrot} into ribbons or thin strips, roughly chop the {Fresh mint} and {Fresh cilantro}, and roughly crush the {Roasted peanuts}.

   ~8 min

4. 4

   Pat the {Prawns} dry and season with {Salt} and {Black pepper}. Heat {Vegetable oil} in a large frying pan over medium-high heat, then cook the prawns until pink and lightly golden at the edges, 2 minutes per side.

   ~4 min

5. 5

   Add the cooled noodles, lettuce, cucumber, carrot, mint, cilantro, and cooked prawns to the bowl of dressing. Toss everything well so the dressing lightly coats the noodles and vegetables. Scatter over the peanuts and serve with extra lime if you like.

   ~3 min