Vietnamese prawn salad

• garlic↗

  finely chopped

• red chilli↗1

  deseeded and finely chopped

• golden caster sugar↗1 tbsp tbsp
• lime juice
• thin rice noodles↗250g g
• cooked tiger prawns↗150g g

  halved along their spine

• cucumber

  peeled, deseeded and cut into matchsticks

• carrot↗1

  cut into matchsticks or grated

• spring onions↗6

  shredded

• coriander

  and/or mint leaves

• roasted peanuts↗ tbsp

  chopped

Step-by-step instructions

1. 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. 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. 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.