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150g (5.2 oz) dried rice vermicelli noodles
20 cooked prawns, peeled, deveined, tails intact
2 cups finely shredded cabbage
200g (7 oz) fresh pineapple pieces, cut into bite-sized chunks
½ cup fresh mint leaves
½ cup fresh coriander (cilantro) leaves
1 long red chilli, sliced
1 bottle Marion’s Kitchen Thai Basil, Lime and Coconut Dressing
2 tbsp crispy fried shallots
Place the noodles in a heatproof bowl and pour over enough hot water to cover them. Set the bowl aside for 10 minutes or until the noodles have softened. Drain and rinse under cold water. Use scissors to chop them into more manageable lengths (sorry, Asian ancestors). Transfer the noodles to a large bowl.
Add the prawns, cabbage, pineapple, mint, coriander, chilli and 2/3 cup of the dressing to the noodles. Use tongs to toss until well combined.
Transfer salad to a platter and drizzle with the remaining dressing. Sprinkle with crispy fried shallots and serve.
Give 5 star
Very nice and look so good