Ingredients:

450g/1 lb
175 g/6 oz
2 tsp
3
20

To serve:

uncooked prawns, unpeeled
very thin rice vermicelli
teaspoons vegetable oil
spring onions, chopped
roasted peanuts

few lemon slices, quartered
coriander leaves
Nuoc Cham

Method:

1. Cook the prawns (shrimp) over charcoal, for about 7 minutes, turning once. Alternatively, bake them in a preheated moderately hot oven (200C/400F, Gas Mark 6) for 10 minutes. Peel the prawns (shrimp), then cut each one in half and set aside.

2. Add the rice vermicelli to about 2 liters / 31/2 pints/ 9 cups boiling water and boil for 2 minutes, then drain and rinse under cold running water. Drain and rinse under cold running water. Drain again.

3. Heat the oil in a frying pan (skillet), add the spring onions (scallions) and fry gently until softened.

4. Arrange the rice vermicelli on a warmed serving plate, top with prawns (shrimp), then sprinkle with spring onions (scallions) and peanuts. Garnish with lemon slices and coriander. Serve hot with Nuoc Cham.

SERVES 4

For Chopped Roasted Peanuts:

1. Heat a small frying pan (skillet) until very hot, then add shelled red-skinned peanuts. Fry over dry heat until the skins turn black, stirring constantly, then transfer to a colander. Leave to cool for about 3 minutes, then rub between the hands to loosen the skins. Discard the skins. Chop the peanuts coarsely using a pestle and mortar or electric blender, if required.