Prawn and watermelon salad
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 4 rice vermicelli noodles (about 150g)
- 1 bird's-eye chillies, finely sliced, plus more to serve
- 3 limes, juiced, plus lime wedges to serve
- 1 tbsp brown sugar
- 1 tbsp fish or soy sauce
- handful of mint leaves, shredded
- ½ cucumber, deseeded and sliced at an angle
- 1 avocado, sliced
- 200g cooked peeled king prawns
- ½ small watermelon, cut into bite-sized wedges
- small handful of salted roasted peanuts or cashews, chopped
Method
- STEP 1
Put the noodles in a heatproof bowl and cover with a kettleful of just-boiled water. Leave to soak for 8-10 minutes or until tender, while you make the dressing. Whisk together the chillies, lime juice, sugar and fish sauce. Taste for seasoning, adding more soy or fish sauce, sugar or lime to balance the dressing so it is sweet, salty, sour and spicy.
- STEP 2
Drain the noodles well in a sieve, return to the bowl, then pour over most of the dressing. Add the mint and give everything a good toss to coat in the dressing. Transfer to a big platter or four plates. Top with the cucumber, avocado, prawns, watermelon and nuts. Spoon over the remaining dressing and scatter with mint leaves and more chilli to serve.