Bang bang prawn salad
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8 Ingredients
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25 min total
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Serves 4
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Easy
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Vietnamese
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Seafood
Recipe byThe ZestyPlate Kitchen
A fresh noodle salad topped with prawns and a creamy peanut, coconut and sweet chilli sauce, with crunchy cucumber and beansprouts.
Cool rice noodles, plenty of crunchy veg and juicy prawns, all coated in a creamy peanut sauce that's both sweet and spicy. It comes together fast and eats light, which makes it a good shout for a quick lunch or a warm-weather dinner.
Jump to recipe
Prep 15 min
Cook 10 min
Total 25 min
Easy
Scale:
- 140g Rice Noodles
- 3 tablespoons Peanut Butter
- 4 tablespoons Coconut Milk
- 3 tablespoons Sweet Chilli Sauce
- 3 sliced thinly Spring Onions
- 1 sliced Cucumber
- 300g Bean Sprouts
- 200g Prawns
Nutrition (per serving)
310
kcal
15g
Protein
42g
Carbs
10g
Fat
Estimated per serving. How we calculate this.
Preparation
- Cook the rice noodles to the packet instructions, then rinse under cold water and drain well.
- In a small pan, melt together the peanut butter, coconut milk, sweet chilli sauce and half the spring onions, loosening with 1 to 2 tbsp water until it drizzles.
- Toss the noodles, cucumber and beansprouts together in a serving dish.
- Lay the prawns on top, drizzle over the peanut sauce, and scatter on the rest of the spring onions.
Tips from the ZestyPlate Kitchen
- Rinse the cooked noodles under cold water and drain them properly, so they stay loose instead of clumping.
- Slacken the peanut sauce with a splash of water until it just pours. A thick sauce will glue the noodles together.
- Assemble at the last minute to keep the cucumber and beansprouts crisp.
- Warm the sauce only gently to bring the flavours together. Let it boil and it can split.
Frequently Asked Questions
Yes. Shredded chicken, tofu or just more veg all work, and the peanut sauce carries the whole thing either way.
Cold or at room temperature. It's meant to be refreshing, so chill the noodles before you build the salad.
Fairly mild and on the sweet side from the chilli sauce. Add a pinch of chilli flakes or some sriracha if you want more heat.
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