Ingredients

90 g / 3 oz dried vermicelli noodles

12 – 16 large cooked prawns (shrimp), peeled (enough for 2 people)

8 – 10 soft lettuce leaves, about 15 cm / 6″ rounds

1 medium mango, ripe, cut into 1.5 cm / 3/5″ pieces

1 medium avocado, cut into 1.5 cm / 3/5″ pieces

1/4 red onion, finely diced

2 1/2 tbsp sweet chilli sauce (store bought)

4 tbsp lime juice (or 2 1/2 tsp rice vinegar or cider vinegar)

2 1/2 tbsp olive oil

1 small garlic clove, minced

1 1/2 tsp sugar

Salt and pepper

1 1/2 tbsp finely chopped coriander / cilantro

Instructions

Step 1: Soak the vermicelli noodles in freshly boiled water according to the packet directions. Drain them well and set aside to cool.

Step 2: In a bowl, whisk together the sweet chilli sauce, lime juice, olive oil, minced garlic, sugar, salt, and pepper. Stir in the finely chopped coriander and adjust seasoning to taste.

Step 3: Place the avocado and mango pieces in a bowl. Drizzle over 3 teaspoons of the dressing and gently toss to combine, being careful not to mash the avocado.

Step 4: Arrange 4 to 5 lettuce leaves on each plate, overlapping slightly.

Step 5: Divide the cooled noodles evenly between the plates. Spoon the mango and avocado mixture over the noodles, sprinkle with diced red onion, and top with the prawns.

Step 6: Drizzle the remaining dressing over the entire salad, including the noodles. Serve immediately for the freshest flavor.

Tips & Variations

Use ripe yet firm mango and avocado to prevent the salad from becoming mushy.

Substitute cooked chicken or tofu for prawns to make a vegetarian or alternate protein version.

For extra crunch, add chopped roasted peanuts or cashews on top just before serving.

If you prefer less heat, reduce the amount of sweet chilli sauce or use a mild chilli sauce instead.

Storage

This salad is best enjoyed fresh due to the delicate texture of avocado and lettuce. If needed, store the components separately in airtight containers in the refrigerator for up to 1 day. The noodles and dressing can be combined ahead and chilled, but add the avocado, mango, and prawns just before serving to maintain freshness. Reheating is not recommended.

FAQs

Can I use fresh prawns instead of cooked ones?

Yes, you can use fresh prawns, but be sure to cook them thoroughly before adding to the salad. Let them cool before assembling to avoid warming the noodles and other ingredients.

Can I prepare this salad in advance?

It’s best to prepare the dressing, noodles, and lettuce ahead of time, but add the avocado, mango, and prawns just before serving to keep them fresh and prevent sogginess.