Vietnamese Prawn Salad
This vibrant and refreshing noodle salad is bursting with flavors of zesty lime, spicy chili, and crunchy vegetables, all topped with succulent prawns and fragrant herbs. The dressing adds a tangy kick that ties the dish together perfectly. Perfect for a light and satisfying meal that comes together in no time!
— Constant Cookbook
Ingredients
- 1 small garlic clove , finely chopped
- 1 small red chilli , deseeded and finely chopped
- 1 tbsp golden caster sugar
- juice 2 limes
- 250g thin rice noodles
- 150g pack cooked tiger prawns , halved along their spine
- ½ cucumber , peeled, deseeded and cut into matchsticks
- 1 carrot , cut into matchsticks or grated
- 6 spring onions , shredded
- handful coriander and/or mint leaves
- 1 tbsp roasted peanuts , chopped
Instructions
- 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.
- 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.
Prep Time
PT20M
Yield
Serves 2
Nutrition
- Calories: 579 calories
- Fat Content: 4 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 117 grams carbohydrates
- Sugar Content: 14 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 27 grams protein
- Sodium Content: 1.66 milligram of sodium
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