I love this with prawns – pan-fried, barbecued in the shell, or any which way you like.
100g (3-4 oz) cellophane noodles
1 hard mango
1 slim carrot
½ small telegraph cucumber
½ cup, lightly packed, coriander leaves
2 Tbsp crisp fried shallots
2 fresh hot red chillies, chopped
1½ Tbsp fish sauce
4 Tbsp lime juice
1½ tsp caster sugar
1 Tbsp finely chopped shallot
1 fresh hot red chilli, halved, deseeded and finely chopped
Pinch of salt
1 Boil a kettle of water and cool water for 10 minutes. Put cellophane noodles in a bowl and pour on hot water to cover. Leave noodles to soften for about 7 minutes, or until just tender but still a little resilient. Drain, rinse under running cold water, then drain again. Pass the scissors through the noodles several times to make them shorter in length and more manageable to eat.
2 Peel mango, then cut thinnish off slices off the cheeks (fleshy parts) and cut off any other flesh. Slice finely. Peel carrot and cut into thin shavings with a potato peeler. Peel cucumber, cut in half and scoop out the seeds. Cut cucumber into thin slices and put in a bowl with mango and carrot.
3 Mix dressing ingredients together in a small bowl and pour over mango and cucumber. Add coriander leaves and noodles and carefully toss together. Taste and add more lime juice if too sweet and a pinch more salt if necessary. Serve immediately garnished with crisp shallots and chopped chilli.