Time to chill out
Watermelon and prawn salad with chilli mint dressing
A vibrant, refreshing salad that screams summer. Make it vegetarian by using soy sauce instead of fish sauce, and omitting the prawns. It’s even better the next day when the noodles have sat in the dressing for longer and absorbed more of the sweet, spicy and sour dressing.
20 MINUTES | SERVES 4 | EASY | LC
rice vermicelli noodles 4 nests (about 150g)
bird’s-eye chillies 1-2, finely sliced, plus more to serve
limes 3, juiced, plus lime wedges to serve
brown sugar 1 tbsp
fish sauce or 1-2 tbspa handful of leaves, shredded, plus extra leaves to serve½, deseeded and sliced at an angle1, sliced200g½ small, cut into bite-sized wedgesor a small handful, chopped
