Vietnamese prawn salad
By Good Food
Inspired by the Vietnamese dish, Bun xao, this fresh-tasting salad has very little fat but is so satisfying
- Prep:20 mins
- Serves 2
- Easy
Nutrition per serving
- kcal 579
- fat 4g
- saturates 3g
- carbs 117g
- sugars 14g
- fibre 2g
- protein 27g
- salt 1.66g
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
Method
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.
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.