Ingredients
- 1 tbsp olive oil
- 20 cooked prawns, peeled
- 250g mung bean vermicelli, soaked in hot water for 30 minutes
- ½ cup coriander, coarsely chopped (plus extra for garnish)
- ½ cup mint leaves
- 2 shallots, thinly sliced
- Handful of black fungus, soaked in hot water for 30 minutes
Hot and Sour Dressing
- 3 red bird’s eye chillies, coarsely chopped (optional)
- 2 garlic cloves, coarsely chopped
- Juice of 5 limes (adjust to taste)
- 120ml fish sauce (adjust to taste)
- 2 tsp brown sugar, dissolved in hot water (adjust to taste)
Method
- Place the soaked vermicelli in a bowl, cover with boiling water, and let stand until just tender (3-5 minutes). Drain, rinse under cold running water, and set aside to drain.
- Drain and rinse the soaked black fungus.
- For the dressing, pound the chillies, garlic, and a pinch of salt into a fine paste using a mortar and pestle. Stir in the remaining dressing ingredients, adjusting the lime juice and fish sauce to achieve a balance of hot, sweet, sour, and salty flavors.
- In a large bowl, combine the vermicelli, prawns, black fungus, shallots, coriander, and mint. Add the dressing, toss to combine, and garnish with extra coriander before serving.
