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Salad: 1 packet vermicelli glass noodles (rice or mung bean)
20 green prawns or shrimp, no heads or tails, peeled and de-veined
10ml olive oil
15ml light soy sauce
200g snow peas shoots, chopped
100g bean sprouts
80g snow peas, coarsely chopped
50g macadamia nuts, coarsely chopped
50g shiitake mushrooms, coarsely chopped
Dressing: 80ml lemon aspen syrup*
15ml white wine vinegar
2 to 6 chillies (depending on their heat and size), de-seeded and finely chopped
1 tablespoon Buderim minced ginger
¼ teaspoon Lemon Myrtle*
(* Can be found at: www.dining-downunder.com/shop )
Recipe preparation steps
1
Salad: 1. Place the vermicelli noodles into boil hot water; turn the heat off and allow them to sit for 3 to 4 minutes then strain and cool with cold water.
Place the prawns on to a hot char-grill for about 3 to 4 minutes, turning once done.
4
Roast the macadamia nut pieces in a dry pan on the barbecue while constantly tossing them until the fines begin to darken; transfer them to a large mixing bowl to cool
5
Dressing: To the lemon aspen syrup, add enough of the vinegar to lessen the sweetness and give a suggestion of tartness.
6
Add some of the chopped chilli.
7
Grate a knuckle of ginger on a slab grater and squeeze a teaspoonful of the juice into the dressing.
8
Allow the mix to stand for the flavours to infuse.
9
Styling: Once all the prawns are cooked, combine all of the ingredients, including the dressing in the bowl with the toasted macadamia nuts.
10
Toss well and place on to a large serving plate and dust with Lemon Myrtle to finish.
Prep time 
