Zesty Prawn Vermicelli Salad Recipe

About this recipe

A refreshing and light dinner option featuring tender prawns, crisp vegetables, and fragrant herbs tossed with vermicelli noodles and a tangy garlic-lime dressing.

Ingredients

• 300G Yinsi Rice Vermicelli, 300G
• 1 Kg Carrots - 1kg
• 1 Bunch Spring Onions 1 Bunch
• - Fresh Asian Coriander Bunch
• 100 G Jumbo Garlic 100g
• - 60g Red Chili
• 3 Pcs Green Lime 3 Pcs
• 500 g Planet Organic Courgettes 500G
• - Schwartz Coriander Leaf Jar
• 308G Roasted Sunflower Seeds, 308G
• - Silver Spoon Granulated Sugar

Instructions

1. 1. Place 250 g of vermicelli rice noodles in a large heatproof bowl. Cover with boiling water and soak according to the package instructions. Drain, rinse under cold water, and drain again. Return the noodles to the bowl.
2. 2. To prepare the garlic-lime dressing, finely mince 2 cloves of garlic and 1 red chili. In a small bowl, combine the garlic, chili, the juice of 2 limes, 1 tablespoon of sugar, and 1/4 cup of water. Stir until the sugar dissolves completely.
3. 3. Peel and julienne 1 large carrot and 2 courgettes. Thinly slice 4 green onions. Roughly chop 1 cup of fresh coriander and 1 cup of fresh coriander leaf.
4. 4. In a large mixing bowl, combine the cooked noodles, prepared carrot, courgettes, green onions, coriander, and coriander leaf. Add 300 g of roasted sunflower seeds and toss everything together gently.
5. 5. Divide the salad evenly between four serving bowls. Drizzle the garlic-lime dressing over each portion and sprinkle with 2 tablespoons of sunflower seeds. Serve immediately.