Don’t be fooled by this simple noodle salad – it’s packed full of flavour with plenty of crunch from the panko crumbed prawns.

Like a little spice in your life? Turn up the heat and add more chillies to the dressing (if you dare!)

Serving: Four
Difficulty level: Medium
Kleenheat sizzle: One chilli

Ingredients:

• 200g rice vermicelli noodles
• 1 large carrot, shredded
• 1 cucumber, peeled into long ribbons
• 1 red chilli, sliced (add more if you like it hot)
• 300g prawns, tails intact and deveined
• 1/4 cup coriander, roughly chopped
• 1/4 cup mint leaves, roughly chopped
• 1 large egg, whisked
• 1 cup panko crumbs
• Crushed peanuts, garnish

Dressing:

• 2 tbsp brown sugar
• 2 tbsp fish sauce
• 1/3 cup lime juice
• 1 red chilli, finely chopped (add more if you like it hot)

Steps:

1. Dip prawn in egg mixture, then coat in panko crumbs. Repeat for all the prawns.
2. Heat oil and cook prawns till nice and golden. Approximately two minutes per prawn.
3. Add ingredients for the dressing together and mix until sugar has dissolved.
4. Cook rice noodles as per packet instructions. Add carrot, cucumber and herbs and toss well with the dressing.
5. Top with the panko prawns and garnish with crushed peanuts.
6. Enjoy!