Prawn and Avocado Vermicelli Bowls
What You Will Need
Ingredients
- 200 g vermicelli rice noodles
- 1 tbsp vegetable oil
- 300 g raw prawn cutlets thawed
- 1 clove of garlic crushed
- 1 clove of garlic crushed
- 1 cucumber halved and thinly sliced
- 2 avocados sliced
- 2 spring onions finely sliced
- 1 carrot cut into sticks
- 200 g cherry tomatoes halved
- ½ handful fresh mint
- ½ handful fresh coriander
- ¼ C roasted salted peanuts roughly chopped
- 1 lime cut into wedges
Dressing
- 2 tbsp Lee Kum Kee Premium Soy Sauce
- 1 tbsp rice vinegar
- 1 tbsp Lee Kum Kee Pure Sesame Oil
- 1 tsp Honey
- 3 cm fresh ginger grated
- 1 lime juiced
Made with
Lee Kum Kee products
How to make it
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Place the vermicelli in a large heatproof bowl and cover with freshly boiled water. Soak for 4–5 minutes until tender, then drain and rinse under cold water. Set aside.
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Heat the vegetable oil in a frying pan over medium-high heat. Add the prawns and crushed garlic. Cook for 2–3 minutes, stirring, until the prawns are pink and just cooked through. Set aside to cool slightly.
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To make the dressing, in a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, ginger, garlic and lime juice. Adjust to taste if needed.
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Divide the cooled noodles between serving bowls. Top with cucumber, avocado, spring onion, carrot, tomatoes and cooked prawns. Scatter with peanuts, mint and coriander.
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Drizzle each bowl generously with the chilli soy dressing. Serve with lime wedges on the side.