Vietnamese prawn and vermicelli salad
Vietnamese prawn and vermicelli salad for 10, quick and easy meal in 25 minutes. Perfect for a refreshing dinner idea.
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Cooking tools:
- Saucepan
- Colander
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Serving bowl
Ingredients
- 125 grams rice vermicelli
- 800 grams 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 tablespoons fried shallots
- Vietnamese dressing
- 1/4 cup (60ml) fish sauce
- 2 tablespoons lime juice
- 2 tablespoons water
- 1 tablespoon brown sugar
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