Full of fresh flavours and ingredients, this noodle bowl is filling yet light. Add chilli for a fiery kick.
- 16 frozen peeled prawns
- 4 garlic cloves, roughly chopped
- Salt and pepper
- 400g (14 oz) of rice vermicelli
- 2 carrots, peeled
- 1 small cucumber
- 200g (7 oz) of beansprouts
- 1 head of lettuce (e.g. Batavia), leaves roughly chopped
- ½ bunch of mint, leaves picked
- ½ bunch of coriander, leaves picked
- 1 tbsp of plain (all-purpose) flour
- Vegetable oil for frying
- 50g (2 oz) of peanuts, chopped (optional)
For The Sauce:
- 100g (3½ oz) of caster sugar
- 3 tbsps of fish sauce
- Juice of 2 lemons
- 1 bird’s eye chilli (optional), deseeded and finely chopped
- 1 garlic clove, finely chopped
- Put the prawns in a bowl with the garlic. Season with a little salt and a generous quantity of pepper. Set aside to marinate.
- Cook the rice vermicelli according to the packet instructions. Drain, rinse under cold water, then drain again.
- Prepare the sauce. Dissolve the sugar in the fish sauce and lemon juice. Add a little salt if necessary. Add the garlic and chilli and mix well.
- Shred the carrots and cucumber using a julienne peeler or spiralizer.
- Divide the beansprouts, vermicelli, cucumber, carrot, lettuce, mint and coriander leaves among four bowls.
- Preheat a deep-fat fryer to 180°C (350°F). Dry the prawns using kitchen paper, then coat them in the flour, shaking to remove any excess. Sear the prawns in the hot oil for no longer than 1 minute. Drain them on kitchen paper and divide among the bowls.
- Drizzle over the sauce, sprinkle with the chopped peanuts (if desired) and serve immediately.
Recipe courtesy of Super Spiralized by Orathay Souksisavanh & Vania Nikolcic, photography by Charlotte Lascève (Hardie Grant, £7.99)