Vietnamese Prawn Salad

Ingredients

• 1 small garlic clove, finely chopped
• 1 small red chilli, deseeded and finely chopped
• 1 tbsp golden caster sugar
• juice 2 limes
• 250g thin rice noodles
• 150g pack cooked tiger prawns, halved along their spine
• ½ cucumber, peeled, deseeded and cut into matchsticks
• 1 carrot, cut into matchsticks or grated
• 6 spring onions, shredded
• handful coriander and/or mint leaves
• 1 tbsp roasted peanuts, chopped

Preparation

Serves 2

1. To make the dressing, mash the garlic, chilli and sugar using a pestle and mortar. Add the lime juice and 3 tbsp water and stir together. Set aside.
2. Get the kettle on, put the noodles into a bowl, then cover with boiling water. Leave to stand for 10 mins until tender, then drain and divide between 2 bowls. 3 Mix the prawns and veg together and divide between the bowls, too. Finish by topping each salad with the herbs and peanuts, then pour over the dressing to serve.