התמונה להמחשה בלבדBang bang prawn salad
Careful preparation keeps the ingredients distinct, while the dressing brings them together without weighing them down. A spectacular Asian salad combining vibrant freshness with a rich depth of flavour, featuring delicate rice noodles and crisp vegetables enveloped in a creamy, addictive Bang Bang sauce crafted from peanut butter and coconut milk.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Easy
Instructions
- 1Cook 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.
- 2Mix 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.
Nutrition
- Calories
- 405
- Protein
- 18.3g
- Carbs
- 59.8g
Chef tips
Adding a tablespoon of sesame oil adds a lovely flavour and aroma. For a fantastic Kosher alternative, swap the prawns for seared salmon chunks or crispy tofu. The kids will have a blast helping you mix the addictive Bang Bang sauce into the salad.
Culinary reasoning
Careful preparation keeps the ingredients distinct, while the dressing brings them together without weighing them down. A spectacular Asian salad combining vibrant freshness with a rich depth of flavour, featuring delicate rice noodles and crisp vegetables enveloped in a creamy, addictive Bang Bang sauce crafted from peanut butter and coconut milk.