• 150 g vermicelli rice noodles
• 1 tbsp olive oil
• 600 g raw prawn cutlets thawed
• ½ Dole pawpaw (papaya) peeled, deseeded, and cubed
• ½ telegraph cucumber cut into sticks (more or less depending on size)
• 1 carrot cut into sticks
• 1 handful fresh mint roughly chopped
• 1 handful fresh coriander roughly chopped
• ¼ C unsalted roasted peanuts chopped
• 1 red chilli thinly sliced (optional)

Dressing

• 3 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp rice vinegar
• 1 tbsp runny honey
• 1 clove of garlic crushed
• ½ tsp fresh ginger grated

Step 1

Prepare the vermicelli according to packet instructions.

Step 2

To make the dressing,in a small bowl, whisk together the fish sauce, lime juice, rice vinegar, sugar, garlic and ginger. Taste and adjust sweetness or tanginess as needed.

Step 3

Heat a frying pan over medium-high heat, add a film of oil and cook the prawns until pink. Remove from the pan and set aside.

Step 4

In a large mixing bowl, combine the vermicelli, prawns, pawpaw, cucumber, carrot, mint, and coriander. Toss gently to mix.

Step 5

Pour the dressing over the salad and toss until everything is evenly coated.

Step 6

Transfer the salad to a serving platter or individual bowls. Sprinkle with chopped roasted peanuts and sliced red chilli, if using. Serve immediately.