Ginger Prawn and Noodle Salad

1.

Salad: 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.

2.

Marinate the prawns with olive oil and light soy sauce.

3.

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.