Cashew & Rice Noodles

Loaded with fresh flavours and sweet succulent prawns, this dish brings crunch and tang to your table! The oils in the nuts, dressing and prawns add so much to subtle skin and across the plate via a combination of good nutrition, all add to supporting good health.

The dressing has a lovely balance of lime, fish sauce, chilli with a touch of sweetness. It`s light, bright and perfect when you want to serve something stress-free but impressive when entertaining.

Ingredients: 

•  800g Raw/Green Banana Prawns
• 80ml (1/3 cup) light olive oil 
• 100g dried vermicelli rice noodles, cooked, drained, cooled 
• 3 cup green cabbage, shredded 
• 1.5 cup beansprouts 
• 2 carrots, peeled, cut into matchsticks
• 2 Lebanese cucumbers, seeded, cut into matchsticks 
• ½ red onion, peeled, thinly sliced 
• 1 cup each mint and coriander, washed, leaves picked 
• 1/3 cup roasted cashews, roughly chopped 
• Salt to taste

Dressing:

• 1 long red chilli, finely chopped
• 2 cloves garlic, peeled, finely chopped 
• 2 tablespoons fish sauce 
• 1 tablespoons rice wine vinegar 
• 2 teaspoons brown sugar 
• Pinch white pepper 
• Juice of 1 lime 

Method:

1. Heat 60ml of the oil in a small pot over a medium heat until it reaches round 170 degrees C. Place the chilli and garlic into a small heat-proof bowl then carefully pour over the oil to infuse. Once the oil has stopped bubbling stir in the fish sauce, vinegar, sugar, pepper and lime juice. Taste for balance and set aside. 
2. Heat a large frying pan over a medium heat. Season the MSC certified sustainable prawns with salt and drizzle with remaining oil. Cook the prawns in a single layer for 1 minute each side, or until they just change colour. Remove from the pan and set aside to cool slightly. 
3. On a large serving platter arrange the rice noodles, cabbage, beansprouts, carrot, cucumber, onion, half the herbs and half the prawns. Drizzle with a little of the dressing then toss to combine. 
4. Place the remaining prawns and herbs onto the salad. Scatter with cashews and drizzle with the remaining dressing before serving.