Bang bang prawn salad

Name: Bang bang prawn salad
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Rice Noodles140 g
Peanut Butter3 tbsp
Coconut Milk4 tbsp
Sweet chilli sauce3 tbsp
Spring Onions3
Cucumber1
Bean Sprouts300 g
Prawns200 g

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	303 kcal
Protein	14.9 g
Fat	10.3 g
of which saturates	4.3 g
Carbohydrate	39.8 g
of which sugars	6.1 g
Fibre	3.2 g
Salt	1.8 g

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 0 min

1
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.
2
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.