Tip: We used Calypso mangoes as they hold their shape once cut. Fried shallots are available in the Asian section of supermarkets. Dressing can be made up to one day ahead. Coconut mixture can be made up to 12 hours ahead. Store in an airtight container.

Ingredients

2 x 100g packets vermicelli bean thread noodles

½ cup coconut flakes, lightly toasted

½ cup roasted macadamia nuts

1/3 cup fried shallots

¼ fresh pineapple (425g)

2 ripe mangoes (See Tip)

1 baby cos, trimmed, washed, shredded

2 ½ cups combined fresh coriander, mint and Thai basil leaves

1kg cooked peeled prawns, without tails

DRESSING

½ cup lime juice

¼ cup fish sauce

¼ cup hoisin sauce

1 small clove garlic, crushed

1 long red chilli, deseeded, finely chopped

Method

To make dressing, whisk all ingredients in a jug until combined. Cover. Refrigerate.

Soak noodles in boiling water for about 2 minutes, or until just tender. Drain. Rinse under cold water. Drain well. Using kitchen scissors, cut noodles into shorter lengths.

Combine coconut, nuts and shallots in a small bowl. Cover. Set aside.

Peel pineapple and cut away core. Thinly slice pineapple.

Cut away cheeks from mangoes, either side of stone. Peel mangoes. Cut into thin slices.

Layer cos, noodles, herbs, pineapple, prawns and mangoes in a large, shallow serving bowl. Cover. Refrigerate for up to 2 hours.

Just before serving, drizzle ½ cup dressing over salad. Garnish with coconut mixture. Serve with remaining dressing.

Kim Meredith