Asian cucumber, prawn & chilli noodle salad
Prep 30 mins | Serves 4
This salad is delicious served for an easy breezy light summer lunch or entrée.
200g rice vermicelli noodles
1 small Iceberg lettuce
3 Lebanese cucumbers
500g cooked medium-king prawns, peeled and deveined
1 cup bean sprouts, trimmed
1 cup coriander leaves
⅔ cup Thai basil leaves
2 green onions (shallots), trimmed and thinly sliced
¼ cup roasted cashews, chopped
Lime wedges and sliced long red chilli, to serve
Chilli jam dressing:
⅓ cup Asian chilli jam or sweet chilli sauce
1 tsp fish sauce
¼ cup lime juice
Step 1 Cook rice noodles in a saucepan of boiling water following packet directions. Drain, refresh in cold water and set aside to dry.
Step 2 Remove central core from the lettuce. Hold lettuce in the palm of your hand, removed core-side up, under cold running water and as the lettuce fills with water separate the leaves. Drain, dry and place lettuce leaves in a plastic bag and chill until ready to serve.
Step 3 Using a julienne shredder or knife, shred cucumbers into long thin strips. Arrange cucumbers, prawns, bean sprouts, coriander and Thai basil on a large serving platter.
Step 4 Place noodles and green onions into a bowl. To make dressing, combine all ingredients in a screw-top jar. Drizzle dressing over noodles and gently toss. Serve prawn salad with noodle mixture, lettuce cups, cashews and lime wedges.
Good for you ... Bean Sprouts
Provide some vitamin C. This vitamin helps the body’s immune system
With a low kilojoule count, bean sprouts are a popular addition to a low kilojoule diet