Asian prawn and noodle salad with coriander and lime dressing

• 500g fresh green prawns
• 1/2 red capsicum, seeds removed and sliced thinly
• 1/2 green capsicum, seeds removed and sliced thinly
• 2 spring onion (eshallots), sliced thinly
• 2 cups shredded cabbage
• 1 small Lebanese cucumber, deseeded and thinly sliced
• 1/2 bunch coriander leaves
• Good handful of mint
• 1 inch piece of ginger, thinly sliced and cut into fine matchsticks
• 200g rice noodles -note-

Rice noodles, bean thread noodles or vermicelli noodles are usually made of rice or bean and are readily available in all Asian grocers in a variety of thickness. You can also pick them up in local supermarkets, they make a fantastic addition to your pantry staples making them easy to add into salads, soups and stir frys

Makes 1 cup

• 1/2 bunch coriander stalks
• 1 clove garlic
• 1/2 teaspoon sesame oil
• 1/4 cup sweet chili
• 2 tablespoons fish sauce
• 1/2 cup sweet style vinegar or verjuice -note-
• 2 tablespoons lighter tasting oil

Verjuice is a condiment made from the first press of grapes, it is a fresh product although you will find it near the vinegars. It has a slightly sweeter taste than vinegar but is used as a vinegar in dressings, marinades and also for desserts. Once opened verjuice has to be kept in the fridge but will have a shelf like of a few months.

• 1 cup (150g) plain flour
• 3 eggs, lightly beaten with 2 tablespoons milk
• 2 ¼ cups dried breadcrumbs