Bang Bang Prawn Salad
Indulge in a delightful harmony of flavors with this crunchy peanut noodles recipe. The smooth blend of peanut butter, coconut milk, and sweet chilli sauce coats the tender rice noodles, creating a lusciously creamy texture. Spruced up with crisp cucumbers, fresh spring onions, and juicy prawns, this dish offers a refreshing balance of tastes and textures that is both satisfying and mouthwatering. Treat yourself to a tantalizing meal that is vibrant, easy to make, and sure to please your taste buds!
— Constant Cookbook
Ingredients
- 140g flat rice noodles
- 3 tbsp crunchy peanut butter
- 4 tbsp half-fat coconut milk
- 3 tbsp sweet chilli sauce
- 3 spring onions , sliced
- 1 cucumber , peeled, halved lengthways, deseeded and sliced
- 300g pack beansprouts
- 200g pack cooked peeled prawns
Instructions
- Cook the noodles following pack instructions, then rinse under cold water and drain thoroughly. In a small saucepan melt together the peanut butter, coconut milk, sweet chilli sauce and half the spring onions, adding 1-2 tbsp of water to loosen the mixture to a drizzling consistency.
- Mix the noodles, cucumber and beansprouts in a serving dish. Top with the prawns, drizzle over the peanut sauce and scatter over the remaining spring onions.
Cook Time
5M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 301 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 40 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 19 grams protein
- Sodium Content: 1.51 milligram of sodium
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