Prawn & herb noodle salad

Prawn & herb noodle salad

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(2 ratings)

Ready in around 10 minutes


Serves 4
Give prawn salad a makeover

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 100g medium dried rice noodles
  • 1 small cucumber
  • 400g cooked, peeled tiger prawn
  • a small handful each of coriander and mint leaves
  • tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • finely grated zest and juice of a lime



    The same shape, but smaller than…

  • 1 crushed garlic clove


  1. Soak the dried rice noodles in boiling water for 5 minutes. Drain, rinse, drain again and place in a large bowl with the cucumber, cut into long thin strips, and the cooked, peeled tiger prawns.

  2. In a food processor, blitz a small handful each of coriander and mint leaves, the olive oil, finely grated zest and juice of a lime and crushed garlic clove until fairly smooth. Season and toss with noodle mixture. Serve in iceberg lettuce leaves.

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Comments (2)

Lemonyginger's picture

This was too one track on flavours. I used 2 tbsp of oil, I didn't want to use 3 (the recipe in the Fish & Seafood book uses 6, serves 4 people so I halved the recipe.) I wouldn't make it again as I didn't think it was interesting enough.

gooner_girl1981's picture

I would recommend using only the zest and juice of half a lime! a whole lime makes it too tangy so you cannot taste anything else other than the lime i think this would make a really nice dish with half a lime or even a lemon instead i will be trying this again

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