Thai Prawn Salad

This salad brings together lots of the flavours and textures I just love. It takes a little bit of preparation but this can be down well in advance.
My mandolin makes the preparation much much easier.
The quantities are not very exact, especially the dressing which I make and then adjust until it tastes just right.
I add and delete ingredients (some are probably not very authentic) depending on what I have in the fridge but the prawns, coriander, cucumber and peanuts are always in it.
The recipe below serves 2 but is easily increased to serve more people.

Thai Prawn Salad

Ingredients

100g vermicelli noodles

300g medium cooked or green (raw) prawns

1/2 cup mint leaves, roughly chopped

1/2 cup coriander leaves, roughly chopped

1 Lebanese cucumber, peeled seeded and cut into thin slices

1 capsicum thinly sliced

2-3 spring onions sliced

2-3 radishes thinly sliced

80g dry roasted cashews or peanuts, roughly chopped

Crispy dried shallots (to sprinkle on top to serve - I get these at an Asian grocer)

Dressing:

30ml lime juice (from 1 small-medium lime)

1/4 tsp sesame oil

3 tsp Thai fish sauce

3 tsp grated palm sugar or brown sugar

1 small red chilli, finely chopped (I often use more)

Method

1.  To make the dressing: combine all dressing ingredients in a screw-top jar, shake and set aside. Try to do this well in advance of serving so the chilli infuses the dressing.

2.  Place vermicelli in a heatproof bowl, cover with boiling water and soak until just tender (about 5 minutes), then rinse under cold water and drain well. I often toss a little sesame oil through the noodles to stop them sticking together.

3. If using green prawns, peel and devein the prawns, then quickly sear them in a little vegetable oil, over high heat, until just cooked, about 2 minutes each side. OR Poach in water with lemon, ginger, garlic and star anise until they change colour.

3. Combine the vermicelli noodles, prawns, mint and cucumber (and any other veges) in a large bowl and toss through the dressing. Pour any extra over the salad.

4. Spoon onto a plate, sprinkle with cashews or peanuts, dried shallots and serve.