Rice Vermicelli Salad

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Ingredients

300 grams prawns, shelled, deveined and heads removed
200 grams rice sticks
2 tablespoons granulated palm sugar (or brown sugar)
¼ cup lime juice
1 red bell pepper, cut into strips
1 rib of celery, finely sliced
1 cup bean sprouts
1 teaspoon fish sauce
¼ cup mint leaves
¼ cup chopped coriander leaves
2 tablespoons fried shallots
2 tablespoons toasted peanuts

Instructions

* Cook rice sticks according to package directions. Set aside.

* Cook prawns in a little oil until pinkish in color, about 3 minutes and set aside.

* Dissolve palm or brown sugar in lime juice in a pan over low heat. Remove from heat, add the fish sauce and cool.

* In a large bowl, mix prawns, rice sticks, celery, bell pepper, mint, coriander, bean sprouts and lime mixture. Toss well. Pile on a plate and top with peanuts and fried shallots.

Serve on its own or with any meat or fish dishes. Enjoy!

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