Prawn pink grapefruit noodle salad
Ingredients
- 200g thin rice noodle (vermicelli)
- 12 cherry tomatoes halved
- 1 tbsp fish sauce
- juice 1 lime
- 2 tsp palm sugar or soft brown sugar
- 1 large red chilli ½ diced, ½ sliced
- 2 pink grapefruits segmented
- ½ cucumber peeled, deseeded and thinly sliced
- 2 carrots cut into matchsticks
- 3 spring onions thinly sliced
- 400g cooked large prawn
- large handful mint leaves picked
- large handful coriander leaves picked
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