Hot and sour prawn vermicelli salad | Women's Weekly Food

Ingredients

• 1 kilogram cooked medium king prawns
• 250 gram dried rice vermicelli noodles
• 1 lime
• 1 lemon
• 1 medium red capsicum (200g), sliced thinly
• 1 medium yellow capsicum (200g), sliced thinly
• 1 medium red onion (170g), sliced thinly
• 1/4 cup (60ml) olive oil
• 1/4 cup (60ml) rice vinegar
• 1 tablespoon sambal oelek
• 1 tablespoon fish sauce
• 2 tablespoon grated palm sugar
• 1 cup firmly packed fresh coriander leaves