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

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

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

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

Print Options: