Fri, 5 June 2026
INGREDIENTS:
200g Raw peeled and deveined prawns
200g Vermicelli rice noodles
200g Beansprouts
2 Carrots (Shredded)
1 Mango/Papaya (Shredded)
Large bunch of coriander (chopped)
Small bunch of mint (chopped)
3 Cloves of garlic (Finely chopped)
3 Red chillis (Finely chopped)
20g Peanuts (Chopped)
1 Tbsp golden caster sugar
1 Tbsp Fish sauce
Juice of 2 limes
METHOD:
This is a simple but tasty recipe, with very little cooking, just some small preparation.
Place your noodles in a bowl, and cover them with boiling water. This will soften the noodles and they will be ready on 3 minutes.
At the same time, place your prawns in boiling water for 3 minutes.
Next place the peanuts in a dry pan on a medium heat, and allow to toast lightly, keep an eye on them.
While you are waiting, shred your carrots and mango with a grater.
To make the dressing, simply place the garlic, chili, caster sugar, fish sauce and lime juice, in a bowl and mix well.
Remove the noodles and prawns and allow to drain. Next in a large bowl, add the noodles, prawns, grated carrots and mango, beansprouts, mint, and coriander, and mix it all well.
Now add your dressing and mix well again. Once everything is combined, serve on a large platter and finally cover the salad with the roasted peanuts. And most importantly, enjoy!
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