Name: Vietnamese-style prawns
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 700 g prawns cooked and peeled; 2 tsp fresh ginger finely grated; 2 tsp fish sauce; 100 g rice noodles; 50 ml fish sauce; 50 ml water; 1 chilli deseeded and finely sliced; 2 garlic cloves crushed or finely grated; 50 ml rice vinegar; 15 g Herbalife Protein Drink Mix; 12 g Herbalife Formula 3 Personalised Protein Powder; 100 g mangetout cut in ½ at an angle; 100 g spring onions sliced; 1 mango cut in to cubes of about 1 cm; 75 g cashew nuts chopped; 2 tbsp fresh coriander chopped

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Ingredients (16)

700 g	prawns — cooked and peeled
2 tsp	fresh ginger — finely grated
2 tsp	fish sauce
100 g	rice noodles

For the dressing

50 ml	fish sauce
50 ml	water
1	chilli — deseeded and finely sliced
2	garlic cloves — crushed or finely grated
50 ml	rice vinegar
15 g	Herbalife Protein Drink Mix
12 g	Herbalife Formula 3 Personalised Protein Powder
100 g	mangetout — cut in ½ at an angle
100 g	spring onions — sliced
1	mango — cut in to cubes of about 1 cm
75 g	cashew nuts — chopped
2 tbsp	fresh coriander — chopped

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Method:

Quickly rinse the prawns under cold water and lay them on kitchen paper to dry.

In a bowl, toss together the prawns with the ginger and fish sauce and set aside.

Place the rice noodles in a bowl and cover with boiling water, soak for 5 minutes or until tender and drain the noodles.

Next, make the dressing by mixing the fish sauce with the water, rice vinegar, chilli and garlic. Stir in the F3 PPP and PDM until well-mixed.

Arrange the drained noodles on a large serving plate. Place a wok on a high heat and allow to heat up, add some oil and, when smoking, add the prawns.

Stir-fry for about 2 minutes. Add the mangetout and the sliced spring onions and cook for 1 more minute, then transfer to the plate on top of the noodles.

Sprinkle over the mango, cashew nuts, coriander leaves and dressing.