Malaysian Prawn & Rice Noodle Salad

Prawn & rice noodle salad

125g vermicelli noodles
300g large cooked & peeled prawns
150g shallots
Handfull of Mixed greens of coriander, mint, chives
90g roasted peanuts
4 kaffir lime leaves finely shredded
Juice of 2 limes 3 tbsp fish sauce

For the paste:

6 medium red-hot chillies
2 red bird’s eye chillies
15g garlic chopped
25g dried shrimp (soaked in hot water for 30 min & drained)
3 tomatoes on the vine
4 tbsp palm sugar

Make your paste with blitzer or food processor. Soak noodles in boiling water for 2 mins. Drain under cold water & leave aside. Toss some peanut oil to keep them from sticking.  Add paste to bowl of noodles and other ingredients gently tossing and serve immediately.