Imagine a dish that transports you to a sun-drenched beach with every single bite - a culinary journey that combines the succulence of prawns, the creamy richness of avocado, and the sweet burst of mango, all dancing together on a bed of delicate rice vermicelli. This isn't just a salad; it's a fusion masterpiece that promises to transform your meal from ordinary to extraordinary in just 20 minutes. Prepare to tantalize your taste buds and impress your guests with a recipe that looks gourmet but is shockingly simple to create!
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Cuisine: Fusion
Serves: 4 servings
Ingredients
- 200g rice vermicelli noodles
- 200g prawns, cooked and peeled
- 1 ripe mango, diced
- 1 avocado, diced
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 tablespoon olive oil
Instructions
- Begin by preparing the rice vermicelli noodles according to package instructions. Typically, this involves soaking the noodles in hot water for 3-4 minutes until they become soft and translucent. Drain thoroughly and rinse with cold water to stop the cooking process and prevent sticking.
- While the noodles are cooling, prepare the fresh ingredients. Peel and dice the ripe mango into small, uniform cubes approximately 1/2 inch in size. Similarly, cut the avocado into comparable sized cubes, being careful to remove the pit and skin.
- In a small mixing bowl, create the dressing by whisking together lime juice, fish sauce, and olive oil until well combined. This will create a tangy and savory base for the salad.
- In a large serving bowl, gently combine the cooled rice vermicelli noodles, cooked prawns, diced mango, and diced avocado. The ingredients should be mixed delicately to prevent breaking the soft avocado pieces.
- Pour the prepared lime dressing over the salad and toss gently to ensure all ingredients are evenly coated. The dressing will help bind the flavors and add brightness to the dish.
- Sprinkle freshly chopped cilantro over the top of the salad for added freshness and aromatic flavor. Serve immediately at room temperature or slightly chilled.
- For best presentation, you can garnish with additional cilantro leaves or a lime wedge on the side. This dish is best enjoyed fresh and can be prepared quickly for a light, refreshing meal.
Tips
- Noodle Perfection: Always rinse rice vermicelli in cold water after cooking to prevent clumping and maintain that perfect, light texture.
- Ripeness Matters: Choose a mango and avocado that are ripe but still firm to ensure the best flavor and presentation.
- Dressing Technique: Whisk the lime juice, fish sauce, and olive oil thoroughly to create a well-emulsified dressing that coats every ingredient evenly.
- Gentle Mixing: Use a light touch when combining ingredients to keep the avocado and mango cubes intact and prevent mushing.
- Serve Fresh: This salad is best enjoyed immediately after preparation to maintain the crisp texture of the noodles and the vibrant freshness of the ingredients.
- Temperature Tip: While the salad can be served at room temperature, chilling it for 10-15 minutes can enhance the flavors and provide a refreshing twist.
- Customization: Feel free to add a sprinkle of toasted sesame seeds or a dash of chili flakes for an extra flavor dimension.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 20g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 120mg
