Dairy-free lunch recipe for 2 people, takes only 20 mins; recipe has garlic clove, red chilli, caster sugar, lime, rice noodle, tiger prawn, cucumber, carrot, spring onion, coriander and peanut.
Vietnamese prawn salad
Course: Dairy-free lunch
Servings
2
servings
Prep time
20 mins
Ingredients
- Coriander: handful coriander and/or mint leaves
- Garlic Clove: 1 small garlic clove, finely chopped
- Red Chilli: 1 small red chilli, deseeded and finely chopped
- Spring Onion: 6 spring onions, shredded
- Carrot: 1 carrot, cut into matchsticks or grated
- Lime: juice 2 limes
- Cucumber: 1/2 cucumber, peeled, deseeded and cut into matchsticks
- Caster Sugar: 1 tbsp golden caster sugar
- Peanut: 1 tbsp roasted peanuts, chopped
- Rice Noodle: 250g thin rice noodles
- Tiger Prawn: 150g pack cooked tiger prawns, halved along their spine
Directions
- 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.
