Prawn Mango and Avocado Salad with Noodles

Ingredients

• 90 g / 3 oz dried vermicelli noodles
• 12 - 16 large cooked prawns ((shrimp), peeled (enough for 2 people))
• 8 - 10 soft lettuce leaves (, about 15 cm /6" rounds (Note 1))
• 1 medium mango (, ripe, cut into 1.5 cm / 3/5" pieces (Note 2))
• 1 medium avocado (, cut into 1.5 cm / 3/5" pieces (Note 2))
• 1/4 red onion (, finely diced)
• 2 1/2 tbsp Sweet Chilli Sauce ((store bought))
• 4 tbsp lime juice ((or 2 1/2 tsp rice vinegar or cider vinegar))
• 2 1/2 tbsp olive oil
• 1 small garlic clove (, minced)
• 1 1/2 tsp sugar
• Salt and pepper
• 1 1/2 tbsp finely chopped coriander / cilantro

Steps

1. 1

   Soak vermicelli noodles in freshly boiled water, per packet directions. Drain then set aside to cool.

2. 2

   Place Dressing ingredients except coriander in a bowl. Whisk well. Stir through coriander. Adjust salt and pepper to taste.

3. 3

   Place avocado and mango in a bowl. Drizzle over 3 teaspoons of Dressing, GENTLY toss.

4. 4

   Place 4 to 5 lettuce leaves on each plate, overlapping slightly (see video for how I do it).

5. 5

   Divide the noodles between each plate. Then spoon over mango avocado salsa, sprinkle each plate all over with red onion and top with prawns.

6. 6

   Drizzle over remaining Dressing all over everything, including the noodles. Serve immediately.