Remove the tail from the chilli, cut in half and remove the seeds if you prefer it a little less hot. Chop into thin slivers.
Mix all the ingredients for the dressing together, and set aside.
Bring a large pot of water to the boil, throw in the rice vermicelli, and leave to soak until the noodles are soft. Drain, and rinse under cold, running water until cold. Drain again, and drizzle with a tablespoon of sunflower oil to keep the noodles from getting tangled. You may need to snip the noodles with some scissors if they are too long. Set aside until needed.
Trim off the tops from the spring onions, and slice, using both the green and the white part of the spring onions.
Pick through the coriander, saving some of the leaves for garnish. Chop the rest of the leaves and the stalks. Add to the spring onions, and mix into the noodles.
Pick the mint leaves off the stalks, saving a few of the prettier ones for garnish. Chop the rest and mix through the noodles.
Top and tail the cucumber, then cut into manageable lengths. Cut the flesh of the cucumber into thin slices, trying to avoid the seeds, stack the slices, and shred into a thin julienne.
Top and tail the carrot, peel, and cut into a julienne as well. Toss with the noodles along with the cucumber.
Heat a frying pan on a medium-high heat, add a tablespoon of sunflower oil to the pan. Throw in the prawns, and saute until they turn opaque. Toss into the salad.
Dress the noodles with the dressing, sprinkle with fried shallot rings and serve straight away.
Heat the oil in a deep saucepan or in a fryer to 175'C.
Remove the pointy end of the shallot, peel and slice thinly.
Separate out the rings and toss in the rice flour.
When the oil is hot, fry off the shallot rings until golden brown, then drain on a paper towel.
«You can substitute the raw prawns with ready-cooked prawns from the shop, or strips of beef, chicken or pork. Deep fried or smoked tofu are a tasty vegetarian option. »