Prawn and Mango Salad with Vermicelli Noodles

A refreshing salad featuring prawns, mango, and vibrant vegetables, paired with rice vermicelli noodles in a tangy-sweet dressing.

Ingredients:

• 400 g prawns, shelled and deveined
• 2 tsp salt, divided
• Water (for boiling)
• 2 tbsp lime juice 
• 1 ½ tbsp fish sauce
• 1 ½ tbsp raw sugar
• 1 tbsp grated ginger
• 3 garlic cloves, minced
• 2 green chilies, finely chopped
• 1 cucumber, cut into 1-inch wedges
• 1 onion, cut into petals
• 1 ripe mango, cut into 1-inch cubes
• ½ cup red bell peppers, sliced
• ⅓ cup coriander stems and leaves, chopped
• ⅓ cup basil leaves
• ⅓ cup mint leaves
• 1 cup cooked rice vermicelli noodles

Instructions:

1. Cook the Prawns:

• Bring a pot of water to a boil. Add 1 tsp salt and the prawns.

• Cook small prawns for 30 seconds or large ones for 1.5–2 minutes, until they curl and turn pink.

• Strain and rinse under cold water. Set aside.

2. Prepare the Dressing:

• In a bowl, whisk together lime juice, fish sauce, sugar, ginger, garlic, chilies, and 1 tsp salt until the sugar dissolves.
• This dressing can be prepared in advance and refrigerated.

3. Assemble the Salad:

• In a large bowl, combine the cooked prawns, cucumber, onion, mango, peppers, and half the dressing. Toss to coat.

4. Plate and Serve:

• Arrange the rice vermicelli noodles on a serving platter. Drizzle with the remaining dressing.

• Top with the salad mixture. Garnish with coriander, basil, and mint leaves.

• Serve immediately or refrigerate until ready to enjoy.