Bang Bang Prawn Salad

A vibrant and refreshing noodle salad topped with juicy prawns and a rich, creamy peanut sauce with a hint of chilli. Ready in minutes, it makes a perfect light lunch or dinner.

Ingredients

• Peanut Butter

  ⚖ 42.2 g 💧 44.4 ml 🥄 3 tbsp
  kcal/г%DV

  Calories

  24712%

  Protein

  10.921%

  Total Fat

  21.227%

  Carbohydrates

  8.43%
• Prawns

  ⚖ 200 g 🍤 28½ pcs
  kcal/г%DV

  Calories

  1989%

  Protein

  40.681%

  Total Fat

  1.82%

  Carbohydrates

  0.00%
• Rice Noodles

  ⚖ 140 g 💧 127.3 ml 🥄 8⅔ tbsp
  kcal/г%DV

  Calories

  1517%

  Protein

  2.55%

  Total Fat

  0.30%

  Carbohydrates

  33.612%
• Bean Sprouts

  ⚖ 300 g 2½ pcs
  kcal/г%DV

  Calories

  1417%

  Protein

  8.416%

  Total Fat

  1.21%

  Carbohydrates

  25.19%
• Coconut Milk

  ⚖ 59.8 g 💧 59.2 ml 🥄 4 tbsp
  kcal/г%DV

  Calories

  1175%

  Protein

  1.22%

  Total Fat

  12.716%

  Carbohydrates

  1.70%
• Cucumber

  ⚖ 300 g 1 pcs
  kcal/г%DV

  Calories

  452%

  Protein

  1.93%

  Total Fat

  0.50%

  Carbohydrates

  10.93%
• sweet chilli sauce

  ⚖ 46.6 g 💧 44.4 ml 🥄 3 tbsp
  kcal/г%DV

  Calories

  432%

  Protein

  0.91%

  Total Fat

  0.40%

  Carbohydrates

  8.93%
• Spring Onions

  ⚖ 45 g 🧅 3 pcs
  kcal/г%DV

  Calories

  140%

  Protein

  0.81%

  Total Fat

  0.10%

  Carbohydrates

  3.31%

Instructions

• Cook the rice noodles according to the packet instructions, then rinse under cold water and drain thoroughly. In a small saucepan, gently melt together 3 tablespoons of peanut butter, 4 tablespoons of coconut milk, 3 tablespoons of sweet chilli sauce and half the sliced spring onions, adding 15–30 ml of water as needed to loosen the sauce to a drizzling consistency.
• Arrange the noodles, sliced cucumber and 300 g of bean sprouts in a large serving dish and toss to combine. Top with the 200 g of prawns, drizzle generously with the warm peanut sauce, and scatter over the remaining spring onions to serve.