Bang bang prawn salad
Dive into a vibrant medley of tender prawns, rice noodles, and crisp vegetables, all enveloped in a creamy peanut and coconut sauce, with a kick of sweet chili. This salad is a refreshing burst of flavor perfect for lunch!
Ingredients
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140 g Rice Noodles
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3 tablespoons Peanut Butter
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4 tablespoons Coconut Milk
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3 tablespoons sweet chilli sauce
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3 sliced thinly Spring Onions
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1 sliced Cucumber
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300 g Bean Sprouts
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200 g Prawns
Instructions
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.
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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