Ingredients
200 g Rice vermicelli noodles
1 Large Carrot
1 Lebanese cucumber, cut into matchsticks
1 Long red chilli, seeds removed, cut into thin matchsticks
300 g peeled cooked prawns (tails intact), deveined
1 (75g) bean sprouts
1 Thai basil leaves (see note)
1 Fresh coriander
1 Fresh mint leave
¼ Fresh Laksa Mint ( Rau Ram)
2 tbsp Palm sugar finely grated
2 tbsp Fish sauce
1 (80ml) Lime juice
1 Long red chilli, seeds removed, finely chopped
1 Garlic clove, finely chopped
Directions
1
For the nham jim dressing, stir the sugar, fish sauce and lime juice in a bowl to dissolve the sugar, then stir in chilli and garlic. Set aside. It needs to be balanced with salty, sweet, spicy, and sour.
2
Prepare the rice noodles according to packet instructions, drain well, and then place in a large bowl.
3
Add the carrot, cucumber, chilli, prawns, bean sprouts and herbs to the bowl of noodles. Add the dressing, toss well to combine, then serve.
4
Enjoy with a glass of 'The Loose Cannon' Fiano
Ingredients
200 g Rice vermicelli noodles
1 Large Carrot
1 Lebanese cucumber, cut into matchsticks
1 Long red chilli, seeds removed, cut into thin matchsticks
300 g peeled cooked prawns (tails intact), deveined
1 (75g) bean sprouts
1 Thai basil leaves (see note)
1 Fresh coriander
1 Fresh mint leave
¼ Fresh Laksa Mint ( Rau Ram)
2 tbsp Palm sugar finely grated
2 tbsp Fish sauce
1 (80ml) Lime juice
1 Long red chilli, seeds removed, finely chopped
1 Garlic clove, finely chopped
Suggested wine pairing
