Ingredients
2 x 100g packets vermicelli bean thread noodles
½ cup coconut flakes, lightly toasted
½ cup roasted macadamia nuts
1/3 cup fried shallots
¼ fresh pineapple (425g)
2 ripe mangoes (See Tip)
1 baby cos, trimmed, washed, shredded
2 ½ cups combined fresh coriander, mint and Thai basil leaves
1kg cooked peeled prawns, without tails
DRESSING
½ cup lime juice
¼ cup fish sauce
¼ cup hoisin sauce
1 small clove garlic, crushed
1 long red chilli, deseeded, finely chopped
Method
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To make dressing, whisk all ingredients in a jug until combined. Cover. Refrigerate.
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Soak noodles in boiling water for about 2 minutes, or until just tender. Drain. Rinse under cold water. Drain well. Using kitchen scissors, cut noodles into shorter lengths.
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Combine coconut, nuts and shallots in a small bowl. Cover. Set aside.
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Peel pineapple and cut away core. Thinly slice pineapple.
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Cut away cheeks from mangoes, either side of stone. Peel mangoes. Cut into thin slices.
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Layer cos, noodles, herbs, pineapple, prawns and mangoes in a large, shallow serving bowl. Cover. Refrigerate for up to 2 hours.
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Just before serving, drizzle ½ cup dressing over salad. Garnish with coconut mixture. Serve with remaining dressing.
