Prawn Noodle Salad With Asian Dressing

  • cooking time
    6 m
  • calories per serve
    355 cal
  • serves
    6
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
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
288 g
1026
330
48
10
150
97
1434
360
Average Quantity
per:
100 g
356
11
2
0
5
34
498
0
125

Method

  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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