Vietnamese prawn salad

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• ella

  24 May 2010

  ella commented on this recipe

  can this be served cold ?

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• JOOLES

  24 May 2010

  JOOLES commented on this recipe

  I think this could be served cold,

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• Grym

  10 June 2010

  Grym rated and commented on this recipe

  

  This was horrid! :(

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• Rachel

  13 June 2010

  Rachel rated and commented on this recipe

  

  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.

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• thynk2much

  01 July 2010

  thynk2much rated and commented on this recipe

  

  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.

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• littleglove

  02 July 2010

  littleglove rated this recipe

  

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• recipeblogger

  15 July 2010

  recipeblogger rated and commented on this recipe

  

  Great fresh salad, and so nice to have on a hot day. My husband and I subtituted shrimp for prawns. I reviewed the recipe on my own blog at http://recipes-that-worked.blogspot.com/2010/07/recipe-that-has-really-worked-our.html

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• Kiely

  28 September 2010

  Kiely commented on this recipe

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

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• Fatpasty

  08 December 2012

  Fatpasty rated and commented on this recipe

  

  Really lovely, a fab refreshing lunch time treat.

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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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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 20 mins

Gluten-free, Low-fat, Dairy-free

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

Per serving

579 kcalories, protein 27g, carbohydrate 117g, fat 4 g, saturated fat 3g, fibre 2g, sugar 14g, salt 1.66 g

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