Ingredients

Instructions

1. 1

   In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha until smooth. Set this sauce aside.

2. 2

   Cook the rice vermicelli noodles according to package instructions (usually soaking in boiling water for 3-5 minutes), then drain and rinse under cold water to stop the cooking process.

3. 3

   Pat the prawns dry with paper towels, then toss them in the cornstarch until they are evenly coated.

4. 4

   Heat the vegetable oil in a frying pan over medium-high heat. Once hot, fry the prawns for 2-3 minutes on each side until golden and crispy. Remove and drain on a wire rack or paper towel.

5. 5

   Transfer the hot prawns to a mixing bowl and toss them with half of the prepared sauce until fully coated.

6. 6

   Divide the cold noodles, cucumber, carrot, and cilantro between two serving bowls.

7. 7

   Top the salad bowls with the sticky bang bang prawns, drizzle with the remaining sauce, garnish with green onions, and serve with lime wedges.