Vietnamese Rice Paper Wrap Bowl with Prawns

• 120 g Rice vermicelli
• 250 g Prawns, peeled
• 1 medium Cucumber
• 1 medium Carrot
• 2 Spring onion
• 10 g Fresh mint
• 15 g Fresh coriander
• 4 Rice paper wraps
• 1 clove Garlic
• 2 tbsp Caster sugar
• 3 tbsp Fish sauce
• 2 tbsp Rice vinegar
• 1 Lime

1. Cook the rice vermicelli in a saucepan of boiling water until tender, following the packet timing. Drain in a colander and rinse under cold water until cool, then drain well.
2. Bring a small saucepan of water to a gentle simmer and cook the prawns for 2 to 3 minutes, until pink and just cooked through. Drain and cool briefly.
3. Cut the cucumber and carrot into fine matchsticks, and thinly slice the spring onion. Roughly tear the mint and coriander leaves.
4. Make the dressing: finely grate the garlic into a bowl, then whisk in the caster sugar, fish sauce and rice vinegar. Squeeze in the lime juice and whisk until the sugar dissolves.
5. Dip the rice paper wraps in a bowl of warm water for 5 to 10 seconds, just until pliable. Stack them and tear into ribbons.
6. Divide the vermicelli between two bowls and top with the prawns, cucumber, carrot, spring onion and herbs. Add the rice paper ribbons, spoon over the dressing, and toss gently at the table so everything is lightly coated.

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