Loaded with colorful vegetables and crunchy cashews, this simple prawn salad is perfect for hot summer days.
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 with the oil. Season noodles with a little sea salt.
Drain the carrot and add to the noodles with the prawns, cabbage, mint, nuts and dressing. Toss to combine, then serve immediately.
Want to be the first to hear where and when bskt is coming next.
Simple drop your details below and we will be in touch.