Name: Vietnamese prawn salad
Prep time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 1 small garlic clove finely chopped; 1 small red chilli deseeded and finely chopped; 1 tbsp golden caster sugar; juice 2 limes; 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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Vietnamese prawn salad

Vietnamese prawn salad

Good Food team

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Serves 2

Easy

Prep: 20 mins

A star rating of 3.8 out of 5.10 ratingsRate

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

Dairy-free

Gluten-free

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Sticky coconut rice, mango & passion fruit

A star rating of 4 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal579
fat4g

low
saturates3g
carbs117g
sugars14g
fibre2g
protein27g
salt1.66g

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.

Recipe from Good Food magazine, June 2010

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A star rating of 3.8 out of 5.10 ratings

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