Sticky coconut rice, mango & passion fruit
With flavours straight from Thailand, this is a wonderfully fresh way to end a celebratory meal
Vietnamese prawn salad
- Preparation and cooking time
- Prep:
- Easy
- Serves 2
Skip to ingredients
For the dressing
- 1 small garlic clovefinely chopped
- 1 small red chillideseeded and finely chopped
- 1 tbsp golden caster sugar
- juice 2 limes
For the salad
- 250g thin rice noodles
- 150g pack cooked tiger prawnshalved along their spine
- ½ cucumberpeeled, deseeded and cut into matchsticks
- 1 carrotcut into matchsticks or grated
- 6 spring onionsshredded
- handful corianderand/or mint leaves
- 1 tbsp roasted peanutschopped
Nutrition: per serving
- kcal579
- fat4glow
- saturates3g
- carbs117g
- sugars14g
- fibre2g
- protein27g
- salt1.66g
Method
step 1
To make the dressing, mash the garlic, chilli and sugar using a pestle and mortar. Add the lime juice and 3 tbsp water and stir together. Set aside.
step 2
Get the kettle on, put the noodles into a bowl, then cover with boiling water. Leave to stand for 10 mins until tender, then drain and divide between 2 bowls. 3 Mix the prawns and veg together and divide between the bowls, too. Finish by topping each salad with the herbs and peanuts, then pour over the dressing to serve.
