Bang bang prawn salad
This vibrant Bang Bang Prawn Salad delivers a bold, creamy peanut sauce that coats chewy rice noodles, tender prawns, and a medley of fresh crunchy vegetables. The dish balances sweet, spicy, and nutty notes from the coconut-infused sauce, brightened by the sharpness of spring onions and the cool snap of cucumber and bean sprouts. It’s a refreshing yet satisfying meal that’s as easy to love as it is to make, ideal for a light lunch or a warm-weather dinner.
Ingredients
- Rice Noodles140g
- Peanut Butter3 tablespoons
- Coconut Milk4 tablespoons
- sweet chilli sauce3 tablespoons
- Spring Onions3 sliced thinly
- Cucumber1 sliced
- Bean Sprouts300g
- Prawns200g
Nutrition
Directions
- 1
step 1
- 2
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.
- 3
step 2
- 4
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.
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