Ingredients
- 500g Tiger Prawns peeled and deveined
- 250g Rice Noodles
- 1 Red Capsicum finely sliced
- 1 1/2 cups Shredded or julienned carrot
- 2 spring onions sliced on the diagonal
- 1 Red long sweet chilli finely sliced
- 1/2 cup fresh mint chopped
- 1/2 cup coriander roughly torn
- 1/2 cup red onion finely diced
- 1/4 cup lime juice
- 1/4 cup fish sauce
- 1 Tablespoon Castor sugar
- 1 Tablespoon Sesame Oil
- 1 small diced red chilli
- 1 Tablespoon Rice wine vinegar
- 1 Tablespoon Lee Kum Kee Premium Soy Sauce
- 3 Garlic cloves Crushed
- 1/2 cup of roasted peanuts roughly chopped
Method
- Add noodles to a bowl of boiling water, and allow to soak until softened. Drain and run under cold water. Let cool and set aside. Dry with paper towel to remove excess water.
- Juice 4 limes to make approx 1/4 of a cup, and combine with 1/4 cup of fish sauce. Add soy sauce, castor sugar, sesame oil, rice wine vinegar, crushed garlic and small diced red chilli. Mix well and set aside.
- Prepare and shell prawns. Slice and Shred all vegetables, combine with the Noodles and fresh herbs and all ingredients (except peanuts) in a large bowl. Mix and toss with the dressing, transfer to a lovely serving platter and top with the crunchy peanuts. Garnish with extra coriander, slices of chili and wedges of lime - ENJOY!
Product used in recipe
- LEE KUM KEE - LKK PREMIUM DARK SOY SAUCE 500ML
