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Bang bang prawn salad

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

  • Prep: 15 mins
    Cook: 5 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 301
  • Carbohydrates 40
  • Saturated Fat 2
  • Sugar 10
  • Protein 19
  • Fat 8
  • Fibre 3
  • Salt 1.51

Nutrition per serving

  • Calories 301
  • Carbohydrates 40
  • Saturated Fat 2
  • Sugar 10
  • Protein 19
  • Fat 8
  • Fibre 3
  • Salt 1.51

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 prawns

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.

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.

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