Thai Prawn Salad

a quick/easy/yummy lunch idea. this salad looks fresh and delicious, but i’ll skip the cashews and peanuts (i am not a fan of nuts on most things!)

Ingredients
100g bean thread (mung bean vermicelli) noodles
300g medium cooked or green (raw) prawns
1/2 cup mint leaves, roughly chopped
1 Lebanese cucumber, seeded and diced
80g dry roasted cashews or peanuts, roughly chopped

Dressing:
30ml lime juice (from 1 small-medium lime)
1/4 tsp sesame oil
3 tsp Thai fish sauce
3 tsp grated palm sugar or brown sugar
1 small red chilli, finely chopped

Method
1. To make the dressing: combine all dressingingredients in a screw-top jar, shake and set aside.
2. Place vermicelli in a heatproof bowl, cover with boiling water and soak until just tender (about 5 minutes), then rinse under cold water and drain well.
3. If using green prawns, peel and devein the prawns, then quickly sear them in a little vegetable oil, over high heat, until just cooked, about 2 minutes each side.
3. Combine the vermicelli noodles, prawns, mint and cucumber in a large bowl and toss through the dressing.
4. Spoon onto a plate, sprinkle with cashews or peanuts, and serve.

recipe from ooh-look.blogspot.com