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Crumbed Prawns with Vermicelli Noodle Salad
This dish has a great balance of textures: the crunch of the prawns and the freshness of the salad. It’s light yet satisfying—perfect for a main at a venue.
- 3-4 Blue Wave Crumbed Stretched Prawns
- 100g vermicelli noodles
- 20g thinly sliced red capsicum
- 30g finely shredded savoy cabbage
- 30g finely shredded purple cabbage
- 20g julienned carrots
- 5g thinly sliced spring onion
- 5g thinly sliced red chilli
- Fresh coriander to garnish
- 30ml Vietnamese dressing, for serving
Step 1: Cook the Prawns
Prepare the Crumbed Prawns in the oven or air fryer until crispy and golden.
Step 2: Make the Vermicelli Noodle Salad
In a large bowl, combine cooked and drained vermicelli noodles, sliced red capsicum, shredded cabbage, julienned carrots, sliced spring onion and red chilli.
Step 3: Plate
Serve the prawns over a bed of vermicelli noodle salad, with fresh coriander. Serve with dressing on the side.
Portion Size:
- Serve 3-4 prawns with a generous serving of salad as a main.
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