Prawn and Sweet Chilli Salad
125g dried rice vermicelli
2 Lebanese cucumbers, seeded
2 medium carrots
150g bean sprouts
500g peeled cooked medium prawns
1/3 cup firmly packed coriander leaves
1/3 cup firmly packed Vietnamese or round mint leaves
¼ cup (35g) chopped roasted salted peanuts
Sweet Chilli Dressing
1/3 cup sweet chilli sauce
2 tablespoons fish sauce
1/3 cup lime juice
3 small fresh red chillies, seeded, chopped finely
Place vermicelli in a large heatproof bowl; cover with boiling water. Stand until just tender; drain. Rinse under cold running water; drain well.
Meanwhile, cut cucumber and carrot thinly lengthways. Stack slices, slice again thinly lengthways to form long thin strips.
Sweet Chilli Dressing: Combine all ingredients in a screw-top jar; shake well.
Combine vermicelli, cucumber, carrot, sprouts, prawns, herbs and Sweet Chilli Dressing in a large bowl; toss gently. Serve sprinkled with peanuts.