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Vietnamese prawn salad

Vietnamese prawn salad

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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 2

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

  • Dairy-free
  • Gluten-free
Nutrition: per serving
HighlightNutrientUnit
kcal579
low infat4g
saturates3g
carbs117g
sugars14g
fibre2g
protein27g
salt1.66g
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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

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.

Goes well with

Recipe from Good Food magazine, June 2010

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Overall rating

A star rating of 3.6 out of 5.9 ratings
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