Prawn Noodle Salad With Asian Dressing

  • cooking time
    6 m
  • calories per serve
    355 cal
  • serves
1 kg
uncooked medium king prawns peeled, de-veined with tails intact
125 g
rice vermicelli noodles
2 cups
bean sprouts (160g)
2 long
fresh red chillies halved, thinly sliced
1/4 cup
chopped peanuts toasted (35g)
1 cup
fresh mint leaves (40g)
asian coconut dressing:
375 ml
NESTLÉ CARNATION Light & Creamy Coconut Flavoured Evaporated Milk
1/4 cup
MAGGI Authentic Thai Fish Sauce (60ml)
1/4 cup
lime juice (60ml)
1/2 cup
fresh coriander (20g) chopped


  1. to make asian coconut dressing, combine NESTLÉ CARNATION Light & Creamy Coconut Flavoured Evaporated Milk, MAGGI Authentic Thai Fish Sauce, lime juice and coriander in a screw top jar. shake well.

  2. place prawns in a bowl, add two thirds of the dressing. marinate for 10 minutes. drain.

  3. meanwhile, place noodles in a large bowl. pour over enough boiling water to cover, then stand for 10 minutes. drain, rinse under cold water, then drain well.

  4. transfer noodles to a large bowl. add remaining dressing, bean sprouts, chillies, nuts and mint, mix well.

  5. cook prawns in batches, in a heated, oiled frying pan for about 3 minutes or until changed in colour and cooked through.

  6. serve noodle salad topped with prawns. .

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