Pescatarian
4
Vietnamese
Bang bang prawn salad
Allergens: Crustaceans, Nuts, Peanuts
Cold rice noodles, cucumber and prawns under a punchy peanut-sweet-chilli sauce, a crunchy, slurpable lunch bowl.
Ingredients
- Bean sprouts 300 g
- Cucumber 1
- Spring onions 3
- Prawns 200 g
- Coconut milk 4 tbsp
- Peanut butter 3 tbsp
- Rice noodles 140 g
- Sweet chilli sauce 3 tbsp
Method
- 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.
- 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.