Prawn, cashew and mint salad with sweet chilli dressing

2 tbsp caster sugar

2 tbs rice vinegar

1 large carrot, cut into matchsticks

200g dried vermicelli rice noodles

1 tsp sunflower oil

24 large cooked king prawns, peeled, deveined, halved lengthways

1/4 small red cabbage, shredded

Large handful mint leaves

1/3 cup (50g) cashews, lightly toasted, chopped

Sweet chilli dressing

1 long red chilli, seeds removed, chopped

1 garlic clove, crushed

1 tsp finely grated ginger

1/4 cup (55g) caster sugar

1/4 cup (60ml) rice vinegar

2 tbs lime juice

1 tbs fish sauce

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.

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Prawn, cashew and mint salad with sweet chilli dressing