Vietnamese prawn and vermicelli salad | Women's Weekly Food

Ingredients

• 125 gram rice vermicelli
• 800 gram cooked medium king prawns
• 3 green onions, sliced thinly
• 1 large_piece (350g) red capsicum, sliced thinly
• 1 large_piece (350g) green capsicum, sliced thinly
• 1 (130g) lebanese cucumber, seeded, sliced thinly
• 1/3 cup fresh vietnamese mint, finely shredded
• 1/2 cup fresh coriander leaves, loosely packed
• 2 tablespoon fried shallots
• Vietnamese dressing
• 1/4 cup (60ml) fish sauce
• 2 tablespoon lime juice
• 2 tablespoon water
• 1 tablespoon brown sugar