Chilli & pineapple prawn vermicelli

Name: Chilli & pineapple prawn vermicelli
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 3
Ingredients: 200 g pack vermicelli rice noodles; 215 g pack No.1 Raw Whole Shell-On Large Tiger Prawns, defrosted, shells removed; 2 tbsp toasted sesame oil; 2 tsp clear honey (or sugar); 1 tbsp fish sauce; 1 tbsp light soy sauce; 110 g bag watercress, spinach & rocket salad; 2 red chicory, cut diagonally into 1cm pieces (optional); 1 large carrot, peeled and cut into matchsticks; ¼ cucumber, thinly sliced or shaved diagonally; 25 g pack coriander, leaves picked; 1 tbsp crispy fried onions; 2 tbsp unsalted roasted peanuts, roughly crushed; 1 red chilli, finely sliced

This recipe by Thuy Pham showcases the essence of Vietnamese flavour – in particular, how chilli is used to help create that essential balance of spicy, sweet, sour, salty and bitter notes.

0 out of 5 stars(0) Rate this recipe

Serves3
CourseMain meal
Prepare35 mins
Cook15 mins
Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

200g pack vermicelli rice noodles
215g pack No.1 Raw Whole Shell-On Large Tiger Prawns, defrosted, shells removed
2 tbsp toasted sesame oil
2 tsp clear honey (or sugar)
1 tbsp fish sauce
1 tbsp light soy sauce
½ x 110g bag watercress, spinach & rocket salad
2 red chicory, cut diagonally into 1cm pieces (optional)
1 large carrot, peeled and cut into matchsticks
¼ cucumber, thinly sliced or shaved diagonally
¼ x 25g pack coriander, leaves picked
1 tbsp crispy fried onions
2 tbsp unsalted roasted peanuts, roughly crushed
1 red chilli, finely sliced

Pineapple fish sauce

75ml fish sauce
100g caster sugar
2 limes, juice (about 50ml)
6 clove/s cloves garlic, finely chopped
½ red chilli, finely chopped
75g peeled and cored fresh (or canned) pineapple, finely chopped

Start by making the pineapple fish sauce. Put the fish sauce, 75ml water, the sugar and lime juice in a small saucepan and bring to the boil over a medium heat. Skim off any scum from the top of the sauce if necessary, then take off the heat immediately and set aside. When completely cool, add the garlic, chilli and pineapple, then mix well; they should float to the top of the sauce.
Meanwhile, cook the noodles according to pack instructions, then drain and rinse in cold water. Put back in a sieve or colander and leave to drain for about 30 minutes.
While the noodles are draining, butterfly the prawns: make a deep cut along the back of each prawn, remove the vein, then rinse (this allows the sauce to soak in, and they will also cook faster). Dry the prawns with kitchen paper, then put in a mixing bowl. Add the sesame oil, honey (or sugar), fish and soy sauces. Set aside to marinate for about 5 minutes.
Preheat the grill to high. On a baking tray, lay out the prawns and grill for 1-2 minutes until they are cooked halfway, then turn over and cook for another 1-2 minutes until the prawns are pink, the flesh is opaque and they are cooked through.
Arrange the noodles on a platter with the salad leaves, chicory, carrot, cucumber, coriander and most of the pineapple fish sauce. Lay the prawns on top, drizzle over the remaining sauce, then sprinkle over the crispy fried onions, crushed peanuts and sliced chilli to finish.

Typical values per serving when made using specific products in recipe