- In a saucepan, add hoisin sauce, peanut butter, sesame oil and garlic. Bring to a simmer over medium heat. Slow stir in a little bit of water at a time until sauce is glossy and texture is smooth and slightly runny. Remove from heat and set aside to cool.
- Heat oil in a pan over medium-high heat. Fry off garlic until fragrant. Add prawns and pan fry for 30 secs. Add lemon juice to pan to coat prawns. When prawns are fully cooked, remove from pan onto a plate and set aside.
- To assemble, add cooked vermicelli into a bowl. Top with red cabbage, pickled carrot and daikon, cucumber, mint leaves, prawns and peanuts. Drizzle over peanut hoisin sauce and serve.