Directions

To Cook

1. Soak rice vermicelli in hot water for 2 mins. Drain and set aside.
2. Saute prawns in a pan with oil. Cool slightly, slice in half length-ways and set aside.
3. Dissolve brown sugar in lime juice over low heat. Remove from heat; add fish sauce and water and cool.
4. Add prawns, celery, capsicum, mint, basil and bean sprouts to the lime juice mixture. Place rice vermicelli on plate and top with salad mixture.
5. Garnish with peanuts and serve.