prep time 25 min
cook time 2 minutes
calories 300 per serve + wine
1 tablespoons fish sauce
1 tablespoon rice vinegar
1 tablespoon coconut or palm sugar
1 mild red chilli, sliced (leave the seeds in for a hot dressing)
juice of 2 limes
1 tablespoon finely shredded fresh ginger
2 carrots, finely shredded or sliced
half a telegraph cucumber, seeds discarded, julienned
quarter of a small red cabbage, sliced
100g rice vermicelli
600g cooked prawns
half a cup fresh coriander, chopped
half a cup mint, (suggested mix of Vietnamese and regular garden), chopped
half a cup Thai basil leaves
4 tablespoons toasted coconut shavings or shreds
In a large serving bowl, whisk together the lime juice, fish sauce, rice vinegar and sugar to dissolve then stir in the chilli and ginger.
Add the carrot, cucumber and cabbage and toss.
Cover and place in the refrigerator to marinate for up to 1 hour.
Cook the rice vermicelli according to packet instructions until soft then drain well and rinse with cold water to cool, drain well, then toss with the salad.
Before serving, add the prawns, coriander, mint, Thai basil and toss well.
Arrange the salad on 4 plates and sprinkle with the coconut.