We’ve used our beautiful fragrant Thai rub to showcase juicy prawns paired with fresh plump mango, creamy avocado and punchy herbs dressed with a fresh vibrant Thai style drizzle.
Alternative
This recipe works with chicken instead of prawns, or Tofu for a nice vegetarian option.
Ingredients
30g Thai Me Up
500g prawns
1 mango
2 avocado’s
50g vermicelli noodles
1 baby cos
Coriander for garnish
Dressing
½ cup fish sauce
4 tbsp rice vinegar
2 tbsp white sugar
½ cup water
2 garlic cloves
1 chilli
3 tbsp lime juice
Directions
Defrost the prawns and place them in a bowl. Sprinkle over Thai Me Up, mix well, and leave to marinate for at least an hour.
For the dressing, mix everything together until the sugar has dissolved. Set aside for at least 30 minutes.
Heat a pan with a splash of oil and cook the prawns until they turn pink. Place in a bowl and set aside.
Cut the mango into approx. 2cm cubes; you can do the same with the avocado’s.
Cook the noodles as per the packet instructions. Drain noodles well.
Pull the leaves off the baby cos. Wash and dry.
To assemble the salad, place the baby cos leaves on the plate, then add a couple of handfuls of noodles. Scatter over the mango and avocado. Finally, scatter the prawns over.
When you go to serve it, drizzle the dressing over it and garnish with some coriander leaves.
