התמונה להמחשה בלבדBang bang prawn salad
A spectacular Asian salad combining vibrant freshness with a rich depth of flavor, featuring delicate rice noodles and crisp vegetables enveloped in a creamy, addictive Bang Bang sauce crafted from peanut butter and coconut milk. The interplay of diverse textures and succulent shrimp creates a balanced, sophisticated dish, perfect as a festive starter or a stylish light meal for those seeking unforgettable exotic tastes.
- 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
To keep the rice noodles at the perfect texture and prevent sticking, rinse them under cold water right after draining. Tossing them with a tablespoon of sesame oil adds a wonderful aroma and prevents clumping. For a delicious Kosher version, swap the shrimp for seared salmon cubes or crispy tofu. The kids will love helping you toss that addictive Bang Bang sauce into the salad!
Culinary reasoning
A spectacular Asian salad combining vibrant freshness with a rich depth of flavor, featuring delicate rice noodles and crisp vegetables enveloped in a creamy, addictive Bang Bang sauce crafted from peanut butter and coconut milk. The interplay of diverse textures and succulent shrimp creates a balanced, sophisticated dish, perfect as a festive starter or a stylish light meal for those seeking unforgettable exotic tastes.