This easy, fresh and tasty salad recipe is very quick to make, so it’s ideal for a midweek dinner.

Ingredients

60ml fresh lime juice

1tbsp honey

1tsp fish sauce

2tbsp peanut oil

1 finely sliced fresh long red chilli

100g rice vermicelli noodles

800g cooked, peeled and deveined prawns with tails intact

2tbsp chopped unsalted, roasted peanuts

1 halved and sliced cucumber

200g halved grape tomatoes

4 diagonally, thinly sliced green shallots

1 bunch fresh mint leaves

1 bunch fresh coriander leaves

Vegetable oil for deep frying

Instructions

1. Combine first five ingredients in a screw-top jar, seal and shake well to make the dressing. Set aside.
2. In a large saucepan, pour enough vegetable oil to fill one-third and heat over a medium-high heat. Break noodles into 4 portions and drop a portion into the oil. It will immediately puff up and can be removed with tongs. Repeat with the remaining portions, placing cooked noodles on a baking tray lined with paper towel. Set aside to cool.

Slightly break up noodles and place in a large bowl. Add tomatoes, cucumber, shallots, mint and coriander and drizzle with two thirds of the dressing. Mix well and divide between four plates. Place prawns on the top of the salad and drizzle with remaining dressing. Finish each plate with chopped peanuts to add some crunch and serve immediately.