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Prawn Salad

Savor the vibrant flavors of Chef Rob's Vietnamese Prawn and Noodle Salad, perfectly crafted to pair with The Loose Cannon Fiano.

 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
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

Nutrition Facts

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Serving size