"Asian noodles, prawns and vegetables are given a sweet salty sauce and spooned into crisp lettuce leaves to enjoy with the hands. A wonderful dish to enjoy with a French Sancerre or Alsatian Dry Riesling. "

Serves - 6

Includes - Conversion chart

• 1/2 cup raw cashews
• 4 ounces vermicelli or cellophane noodles
• 1/2 red pepper, finely sliced
• 1/4 bunch cilantro, leaves separated
• 1 cup bean sprouts
• 2 green onions, sliced
• 6 ounces cooked shrimp or small prawns
• 6 large butter, radicchio or iceberg lettuce leaves

Dressing

• juice of 1 lime
• 1 tablespoon rice wine
• 2 teaspoons fish sauce
• 1 teaspoon palm or brown sugar

Tools

• Skillets

Directions

1. Place the cashews in a non-stick pan over medium heat and cook, shaking pan until golden and aromatic. Remove from pan and set aside.
2. Place noodles in a large heatproof dish and cover with very hot water. Allow to soak for 5 minutes, or until just softened. Transfer to a sieve, refresh with cold water and strain well.
3. In a large bowl, combine the noodles, pepper, cilantro leaves, bean sprouts, green onion and prawns.
4. Whisk together the dressing ingredients and toss through the salad.
5. Place mounds in lettuce cups and scatter with the cashews. Serve straight away, wrapping the lettuce leave around the salad to eat like a wrap.

Photography courtesy of the International Treenut Council www.nuthealth.com.