Vietnamese Prawn & Mango Rice Noodle Bowl

INGREDIENTS

• 2 lemongrass stalks, finely chopped
• 1 red chilli, deseeded and finely chopped
• 2 garlic cloves, peeled and finely chopped
• Large handful of coriander, stalks and leaves separated, leaves roughly chopped
• 4 Dunnes Stores dried lime leaves
• 1 tbsp light soy sauce
• 1 tbsp Thai fish sauce
• 3 tbsp vegetable oil
• 300g Dunnes Stores King prawns
• 1 mango, sliced
• Sea salt

To assemble:

• 200g rice noodles
• 3 Dunnes Stores mini cucumbers, finely sliced
• 2 medium carrots, peeled and julienned
• 2 spring onions, finely sliced
• 1 Dunnes Stores Irish little gem lettuce, leaves separated
• Large handful basil
• Large handful of mint
• 100g Dunnes Stores salted peanuts, bashed in a pestle and mortar
• Thai chilli paste

Sauce:

• 1tbsp fish sauce
• 1tbsp brown sugar
• Juice of 1 lime
• 1 fresh chilli
• 1 garlic clove, peeled and crushed

METHOD

1. Blitz the lemongrass, chilli, garlic, coriander stalks, kaffir lime leaves (if using) soy sauce, fish sauce and two tablespoons vegetable oil in a food processor until smooth. Place into a bowl with the prawns and stir to coat. Cover and place in the fridge to marinate for 30 minutes.
2. Cook the rice noodles according to the packet instructions and divide between two bowls. Assemble the rest of the vegetables into the bowl but reserve the herbs and peanuts for garnish.
3. When ready to cook, heat a pan over a medium high heat and add the vegetable oil. Season the prawns with a little salt then cook in the hot pan for 2 - 3 minutes each side, until cooked through and nicely charred. Remove to a bowl
4. For the sauce, add the fish sauce, brown sugar, lime juice, sliced chilli, and garlic to a bowl and mix until well combined and the sugar is dissolved
5. Stir the sliced mango through the prawns in the bowl and then divide between the assembled bowls.
6. Finish with a generous scattering of fresh herbs and crushed peanuts. Serve the Thai chilli paste and sauce on the side.