Vietnamese prawn vermicelli

Fresh summer recipe

Lunch & Light Meals

Serves 4

Prep 20 min  |  Cook 5 min

Ingredients

  • White wine vinegar, 1 tablespoon(s)
  • Fish sauce, 1 teaspoon(s)
  • Soy sauce, salt-reduced, 1 tablespoon(s)
  • White pepper, ground, 1 teaspoon(s)
  • Chilli sauce, 2 teaspoon(s), (optional)
  • Red onion, 1 medium, thinly sliced into wedges
  • Telegraph cucumber, unpeeled, 1 cucumber(s), halved lengthways, seeds scraped, thickly sliced
  • Cherry tomatoes, 250 g, quartered
  • Vermicelli rice noodles, dried, 100 g
  • Sunflower oil, 1 tablespoon(s)
  • King prawns, raw, 400 g, peeled and deveined
  • Garlic, 2 clove(s), thinly sliced
  • Ginger, fresh, 2 teaspoon(s), finely chopped
  • Fresh mint, ½ cup(s), small leaves

Method

Using a fork, whisk together the vinegar, fish sauce, soy sauce, pepper, chilli sauce (if using), onion, cucumber and tomato in a large heatproof bowl. Set aside, tossing occasionally.

Place the vermicelli in a large heatproof bowl, cover with boiling water and leave to stand for 5 minutes or until softened. Drain, then rinse under cold running water. Drain again very well, then add to the tomato mixture in the bowl and toss to combine.

Heat the sunflower oil in a large wok over high heat. Add the prawns, garlic and ginger and stir-fry for 3-4 minutes or until the prawns are cooked through. Immediately transfer the prawn mixture to the bowl with the noodles and toss well to combine. Transfer to a serving platter, scatter over the mint leaves and serve warm.

TIP: You can make this a vegetarian recipe - Replace the fish sauce with tamari. Make a 2-egg omelette and shred finely. Replace the prawns with 500g diced tofu and cook with the garlic and ginger. Scatter the shredded omelette over the finished dish.

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