Vietnamese prawn salad

Vietnamese prawn salad

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(6 ratings)

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Cooking time

Prep: 20 mins

Skill level

Easy

Servings

Serves 2

Inspired by the Vietnamese dish, Bun xao, this fresh-tasting salad has very little fat but is so satisfying

Nutrition and extra info

Additional info

  • Dairy-free
  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
579
protein
27g
carbs
117g
fat
4g
saturates
3g
fibre
2g
sugar
14g
salt
1.66g

Ingredients

For the dressing

  • 1 small garlic clove, finely chopped
  • 1 small red chilli, deseeded and finely chopped
  • 1 tbsp golden caster sugar
  • juice 2 limes

For the salad

  • 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

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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, June 2010

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Comments

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fatpasty's picture
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Really lovely, a fab refreshing lunch time treat.

michaelawindsor's picture

I agree that this did leave me disappointed next time I wont add the water to the dressing.

thynk2much's picture
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I love these Vietnamese flavours in general, but I didn't find the dressing to be as full of flavour as I had hoped and the whole thing left me somewhat disappointed. I too had it with warm(ish) noodles and the other ingredients cold.

arellegee's picture
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Fantastic salad... I had it with the noodles warm and the rest cold. I used both the coriander and mint. Have lived in SE Asia for 7 years and this is pretty authentic. Will definitely be making again.

grymish's picture
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This was horrid! :(

jburton's picture

I think this could be served cold,

elinor86's picture

can this be served cold ?

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