Vietnamese prawn salad
- Preparation and cooking time
- Prep:
- Easy
- Serves 2
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
Method
- STEP 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.
- STEP 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.
