Serves 2
20 min
Vietnamese Prawn Salad
Recipe GLPRfedf789726c9f2
A refreshing Vietnamese-style salad with tender rice noodles, succulent cooked prawns, crisp vegetables, and fresh herbs tossed in a zesty lime-chilli dressing. Light, flavourful, and ready in just 20 minutes.
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Ingredients
1 small garlic clove, finely chopped
1 small red chilli, deseeded and finely chopped
1 tbsp golden caster sugar
juice of 2 limes
3 tbsp water
250g thin rice noodles
150g cooked tiger prawns, halved lengthwise
½ cucumber, peeled, deseeded and cut into thin matchsticks
1 carrot, cut into thin matchsticks or grated
6 spring onions, shredded
handful fresh coriander and/or mint leaves
1 tbsp roasted peanuts, chopped
Directions
Prepare the dressing by crushing the garlic, chilli and sugar together in a mortar with a pestle until well combined. Pour in the lime juice and water, then stir until the sugar dissolves completely. Set the dressing aside.
Bring water to a boil in a kettle. Place the rice noodles in a large bowl and pour the boiling water over them to cover. Allow to soak for 10 minutes until tender, stirring occasionally. Drain thoroughly and divide the noodles between two serving bowls.
In a separate bowl, toss together the prawns, cucumber, carrot and spring onions.
Divide the prawn and vegetable mixture evenly between the two bowls of noodles.
Top each salad with a handful of fresh coriander and/or mint leaves and sprinkle with the chopped roasted peanuts.
Pour the lime-chilli dressing evenly over both salads and serve immediately.
