Vietnamese summer salad

METHOD

1. To make dressing: combine all ingredients in a screw top jar and shake.
2. Place noodles in a small heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain well.
3. Reserve 12 prawns for garnish. Roughly chop remaining prawns. Combine vermicelli, chopped prawns, snow pea sprouts, carrot, cucumber, radish, peanuts, shredded mint and coriander in a bowl.
4. Heat oil in a frying pan over medium high heat. Add rice paper sheets one at a time, cook until puffed and white. Drain on paper towel.
5. Add dressing to salad, toss gently to coat. Place rice paper sheets on a plate, fill with salad, top with reserved prawns, garnish with extra mint and coriander leaves.