1 green bird’s-eye chilli, finely sliced
1 carrot
1 bunch (30g/1oz) coriander, leaves only
2 garlic cloves
4cm/1½in piece fresh root ginger, peeled
1 lime, juice only
1 bunch (30g/1oz) mint, leaves only
150²µ/5½´Ç³ú radishes, finely sliced
1 shallot, finely diced
2 tbsp crunchy peanut butter
100g/3½oz vermicelli rice noodles (2 nests)
150²µ/5½´Ç³ú frozen edamame (soya beans), defrosted
3 tbsp Vietnamese fish sauce (nuoc mam nhi)
2 tsp maple syrup
2 tbsp tamari
1 tbsp vegetable oil
300g/10½oz cooked, peeled king prawns
2 tbsp palm sugar, finely grated (or light brown sugar)