Bang bang prawn salad
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- Preparation and cooking time
- Prep:
- Cook:
- 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
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 301 | |
| low in | fat | 8g |
| saturates | 2g | |
| carbs | 40g | |
| sugars | 10g | |
| fibre | 3g | |
| protein | 19g | |
| salt | 1.51g |
Ingredients
- 140g flat rice noodles
- 3 tbsp crunchy peanut butter
- 4 tbsp half-fat coconut milk
- 3 tbsp sweet chilli sauce
- 3 spring onions , sliced
- 1 cucumber , peeled, halved lengthways, deseeded and sliced
- 300g pack beansprouts
- 200g pack cooked peeled prawn
Method
- STEP 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.
- STEP 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 TIPS
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.
Goes well with
Recipe from Good Food magazine, April 2011
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