Bang bang prawn salad

Bang bang prawn salad

By Good Food
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(6 ratings)
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Prep: 15 mins Cook: 5 mins

Easy

Serves 4
Ready in 20 minutes, this lovely salad can just as easily be made with chicken if you're not in a seafood mood

Nutrition and extra info

Nutrition: per serving

  • kcal301
  • fat8g
  • saturates2g
  • carbs40g
  • sugars10g
  • fibre3g
  • protein19g
  • salt1.51g
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Ingredients

  • 140g flat rice noodles
  • 3 tbsp crunchy peanut butter

    Peanut butter

    pee-nut butt-ah

    Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

  • 4 tbsp half-fat coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 3 tbsp sweet chilli sauce
  • 3 spring onions, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 cucumber, peeled, halved lengthways, deseeded and sliced
  • 300g pack beansprouts
    Beansprouts

    Beansprouts

    been sp-rowts

    The two most common beansprouts are the green-capped mung bean…

  • 200g pack cooked peeled prawn
    Prawn

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

Method

  1. 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.

  2. 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.

  • Recipe Tip

    Bang bang sesame chicken

    Shred 2 cooked chicken breasts and use in place of the prawns. Scatter with 1 tbsp toasted sesame seeds to finish.

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Comments, questions and tips

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rachelmiddleton
3rd Jun, 2011
5.05
seriously good supper dish! Really tasty - will definitely go in my 'regulars repertoire'!
eleanormayo
12th Apr, 2011
3.05
I always seem to struggle with noodles in salads (they have a tendancy to turn into soggy knitting on me!), however, I worked super quick to put this together & added carrot ribbons. My flatmate enjoyed it more than I did, but I think if you have the knack with noodles then it is worth a shot as the dressing is very good.
messyjessie86
30th Mar, 2011
5.05
Very tasty, although I tweaked the recipe a little by upping the quantity of noodles to make it a little more substantial. I made cucumber ribbons with a peeler which looked nice:)
splodgemeister
25th Mar, 2011
4.05
I have to say mine didn't look as neat and elegant as the photo (then again I did just throw it all in one bowl and toss it together!) but it was delicious all the same! The sauce is gorgeous and I think I'll try using it in a stir fry as well. I made my salad with prawns but can imagine it is just as nice with chicken. I will definitely make this again.
aussiechick
23rd Mar, 2011
5.05
this is delicious! So tasty, with lots of interesting textures - made it with left-over roast chicken & it was on the table in a flash - has instantly become a family favourite.
eperson
20th Feb, 2019
any suggestions for a bean sprout replacement as we're not supposed to eat them uncooked any more
goodfoodteam's picture
goodfoodteam
22nd Feb, 2019
The current advice is that you can eat beansprouts if they are labelled 'ready to eat', although it is recommended that pregnant women, young children, the elderly and anyone with a weakened immune system only eat them cooked. For more advice, take a look here: https://www.nhs.uk/live-well/eat-well/sprouted-seeds-safety-advice/ Julienned carrot (carrot cut into matchsticks) would make a nice alternative in this recipe.
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