Vietnamese Prawns & Glass Noodles Salad

Dressing:


1 tbsp brown sugar
1 tbsp honey
50ml lemon juice
1 tbsp white wine vinegar
2 tbsp sweet chilli sauce
4 tbsp fish sauce
1 chilli, finely minced
1/2 tsp finely minced garlic

• To make the dressing, simply combine all the ingredients together.  Extra dressing can be stored in a tightly sealed jar in the refrigerator for about a week.

Salad:

200g glass noodles (also known as bean thread or cellophane noodles)
2 tomatoes, cut into cubes
400g cooked prawns, shelled and deveined
1 cucumber, cut into cubes
coriander leaves, chopped
3 tbsp dried shrimps, washed and soaked
roasted peanuts (chopped)

• Marinate the prawns in the dressing.
• Meanwhile soak the glass noodles until soft.  Then quickly boil for a few minutes.  Plunge the noodles into cold water and drain before use. Cut the noodles into shorter lengths if desired.
• In a frying pan without oil, lightly toast the dried shrimps. 
• In a large mixing bowl, toss all the ingredients together with the dressing.  Sprinkle some chopped peanuts over the salad before serving.