Vietnamese recipe for 4 people, takes only 5 mins; recipe has flat rice noodle, peanut butter, coconut milk, sweet chilli sauce, spring onion, cucumber, beansprout and prawn.
Bang bang prawn salad
Course: Vietnamese
Servings
4
servings
Prep time
15 mins
Ingredients
- Spring Onion: 3 spring onions, sliced
- Cucumber: 1 cucumber, peeled, halved lengthways, deseeded and sliced
- Sweet Chilli Sauce: 3 tbsp sweet chilli sauce
- Prawn: 200g pack cooked peeled prawn
- Coconut Milk: 4 tbsp half-fat coconut milk
- Peanut Butter: 3 tbsp crunchy peanut butter
- Beansprout: 300g pack beansprouts
- Flat Rice Noodle: 140g flat rice noodles
Directions
- 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.
