Vietnamese prawn summer rolls
Fresh-tasting rice paper rolls packed with shellfish, light vermicelli noodles, carrots, cucumber and herbs, with a sweet ginger chilli dipping sauce
Spiced Singapore noodles with cauliflower, chicken & prawns
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- juice ½ lemon
- 2 tbsp medium curry powder
- 300g cauliflower florets
- 100g skinless chicken breastdiced
- 100g spring onionwhites and greens separately sliced
- 200g white cabbagecut into chunks
- 25g fresh red chillifinely chopped
- 100g straight-to-wok fine rice noodle(we used Amoy)
- 50g raw peeled prawnchopped
- 1 tbsp soy sauce
- ½ tsp golden caster sugar
- 5g corianderleaves
Nutrition: per serving
- kcal238low
- fat3glow
- saturates1g
- carbs25g
- sugars13g
- fibre10g
- protein26g
- salt1.7g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Line a baking tray with baking parchment. Mix the lemon juice with ½ tbsp of the curry powder and toss with the cauliflower on the baking tray. Roast for 25-30 mins until tender and slightly golden.
step 2
Heat a non-stick wok or frying pan and add the chicken, spring onion whites, cabbage, red chilli, remaining curry powder and a splash of water. Fry, adding splashes of water if it starts sticking or looking dry, until the chicken is cooked through and the cabbage is softening. Add the noodles, prawns, soy sauce and sugar, and fry for another few mins until piping hot and the prawns are cooked. Scatter over the spring onion greens, roasted cauliflower and coriander leaves, and serve.
