Ginger Prawn and Noodle Salad

• 1 each rice vermicelli rice or mung bean, 1 package
• 20 each shrimp green, or shrimp, peeled and de-veined
• 10 millilitres olive oil
• 15 millilitres soy sauce, light
• 200 grams pea shoots chopped
• 100 grams mung bean sprouts
• 80 grams snow pea pods coarsely chopped
• 50 grams macadamia nuts coarsely chopped
• 50 grams mushrooms, shiitake coarsely chopped
• 80 millilitres syrup Lemon Aspen
• 15 millilitres white wine vinegar
• 2 each hot chili peppers up to 6m, (depending on heat/size) de-seeded & finely chopped
• 1 tablespoon ginger minced
• 1/4 teaspoon lemon juice

1. Salad :
2. Place the vermicelli noodles into boil hot water; turn the heat off and allow them to sit for 3 to 4 minutes then strain and cool with cold water.
3. Marinate the prawns with olive oil and light soy sauce.
4. Place the prawns on to a hot char-grill for about 3 to 4 minutes, turning once done.
5. Roast the macadamia nut pieces in a dry pan on the barbecue while constantly tossing them until the fines begin to darken; transfer them to a large mixing bowl to cool.
6. Dressing :
7. To the lemon aspen syrup, add enough of the vinegar to lessen the sweetness and give a suggestion of tartness.
8. Add some of the chopped chilli.
9. Grate a knuckle of ginger on a slab grater and squeeze a teaspoonful of the juice into the dressing.
10. Allow the mix to stand for the flavours to infuse.

rice vermicelli rice, shrimp green, olive oil, soy sauce, bean sprouts, snow, nuts, mushrooms, aspen, white wine vinegar, hot chili peppers, ginger, lemon juice

Taken from recipeland.com/recipe/v/ginger-prawn-noodle-salad-50795 (may not work)