Prawn & Crisp Vegetables Salad with Lime Dressing
Preparation time is 15minutes
Cook time is 5minutes
Total time is 20minutes
Serve is for 4 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 750grams cooked prawns
- 2tablespoons sugar
- 1/4 cup fish sauce
- 1 red capsicum
- 2 carrots, julienned
- 1 small red chilli, sliced
- 2 Lebanese cucumbers
- 1/4 cup mint leaves
- 200grams snow peas, julienned
- 1/4 cup lime juice
- 100grams medium rice noodles
- 1/4 cup peanuts, chopped (to serve)
Nutrition per serving
1590kJ / 380Cal
1590 Kilojoules or 380 Calories
18% of daily energy intake*
Protein
9.0grams
Fat
5.6grams
Carbs
40.5grams
Sugars
16.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Quarter capsicum, deseed and thinly slice. Halve the cucumbers, remove seeds using a small teaspoon and thinly slice. Toss in a bowl with snow peas and carrot.
Step 2 of 4
Bring a saucepan of water to the boil. Add noodles and cook until softened. Drain and rinse in cold water. Combine fish sauce, lime juice, sugar and chilli in a jug.
Step 3 of 4
Peel and devein prawns, leaving tails intact, and combine with vegetables and noodles. Pile onto serving platter and spoon over dressing just before serving.
Step 4 of 4
Garnish with mint leaves and peanuts. Note: To devein a prawn, use a small sharp knife to make a slit along the middle of the back to expose the dark vein, use your fingers to carefully pull the vein through the opening at the head end to remove.
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