Serves 2
THE DRESSING
garlic clove 1 small, finely chopped
red chilli 1 small, deseeded and finely chopped
golden caster sugar 1 tbsp (try Tate & Lyle available at gourmet stores)
limes 2, juiced
salt and pepper to season
THE SALAD
rice noodles 250g (try Blue Elephant available at gourmet stores)
tiger prawns 150g, cooked, halved along their spine
cucumber 1/2, peeled, deseeded and cut into matchsticks
carrot 1, cut into matchsticks or grated
spring onions 6, shredded
coriander or mint leaves a handful
peanuts 1 tbsp, roasted and chopped
To make the dressing, mash the garlic, chilli and sugar using a pestle and mortar. Add the lime juice, seasoning and 3 tbsp water and stir together. Set aside.
Put the noodles into a bowl and cover them with boiling water. Leave to stand for 10 minutes until tender, then drain and divide between 2 bowls.
Mix the prawns and vegetables together and divide between the bowls. Top each salad with the herbs and peanuts, then pour over the dressing to serve.