NOODLE PRAWN AND MANGO WRAPS
250 g rice vermicelli noodles
1 tbsp sesame oil
6 tbsp crunchy peanut butter
2 tbsp sweet chilli sauce
Juice of 1 lime
1 large carrot, peeled and cut into strips
4 spring onions, cut into matchsticks
12 large lettuce leaves or tortillas
1 mango, peeled and sliced
350 g cooked, peeled prawns
50 g salted peanuts, chopped
1
Soak the noodles in boiling water for 3 minutes; drain and refresh briefly with cold water, shake dry and tip into a large bowl; add the sesame oil and stir well to coat completely
2
Mix the peanut butter, chilli sauce and lime juice together in a small bowl and loosen the dressing with 4 tablespoons boiled water to give a pouring consistency; stir about 2 tablespoons of the satay dressing into the prawns, then mix the rest with the noodles, carrot and spring onions, tossing to coat thoroughly
3
Divide the noodles between the lettuce leaves or tortillas then top with the mango, prawns and chopped peanuts, wrap the lettuce leaves or tortillas around the filling to eat
