Prawn, cashew and mint salad with sweet chili dressing

By sarah_carroll

Ingredients

• Dressing:
• 2 T caster sugar
• 2 T rice vinegar
• 1 large carrot, cut into matchsticks
• 200 g dried vermicelli rice noodles
• 1 t sunflower oil
• 24 large cooked king prawns, pelled, deveined, halved lenthways
• 1/4 small red cabbage, shredded
• Large handful of mint leaves
• 1/3 c cashews, lightly toasted, chopped
• 1 long red chili, seeds removed, chopped
• 1 garlic clove, crushed
• 1 t finely grated ginger
• 1/4 c caster sugar
• 1/4 c rice vinegar
• 2 T lime juice
• 1 T fish sauce

Preparation

Step 1

Combine the sugar, vinegar and carrot in a bowl. Stand for 20 minutes to marinate.
Meanwhile, for the dressing, place chilli, garlic, ginger, sugar and vinegar in a small saucepan over medium heat, stirring to dissolve the sugar. Bring to the boil, then reduce heat to low and simmer for 5 minutes or until reduced by half. Cool, then stir in lime juice and fish sauce.
Soak the noodles according to packet instructions. Rinse under cold running water, drain well and toss eith the oil. Season noodles with a little sea salt.
Drain the carrot and add to the noodles with prawns, cabbage, mint, nuts and dressing. toss to combine, then serve immediately.