Serves: 4
Preparation Time: 10 minutes
Cooking Time: 10 minutes

Ingredients:

• 200g Wai Wai Rice Vermicelli
• 400g Prawns, shelled, deveined and tail removed
• 1 tsp Olive oil
• 2 tbsp Brown sugar
• 2 tbsp Lime juice
• 2 tsp Squid Fish Sauce
• 2 tsp Water
• 2 Celery sticks, sliced thinly
• 1 Red capsicum, cut into fine strips
• ½ cup Mint
• 1 cup Basil
• 2 cups Bean sprouts
• ¼ cup Toasted peanuts for garnish (optional)

Method:

Soak rice vermicelli in hot water for 2 minutes. Drain and set aside.
Saute prawns in a pan with oil. Cool slightly, slice in half lengthways and set aside.
Dissolve brown sugar in lime juice over low heat. Remove from heat; add fish sauce and water and cool.
Add prawns, celery, capsicum, mint, basil and bean sprouts to the lime juice mixture. Place rice vermicelli on plate and top with salad mixture.
Garnish with peanuts and serve.