Thai prawn salad

Recipe from: 30 December 2012
thai prawn salad recipe

Ingredients 19
Servings 4
Time 00:10

Ingredients

  • Dressing:
  • 1
    Tbs
    grated ginger
  • 1
    red chilli - deseeded and chopped
  • 1
    large slaked lime - juice and grated peel
  • 2
    Tbs
    light soy sauce
  • 2
    Tbs
    fish sauce
  • 3
    ml
    PnP brown sugar
  • Salad:
  • 45
    ml
    water
  • 250
    g
    rice noodles
  • 1
    Tbs
    garlic avocado oil
  • 16
    prawns - ready-cooked and defrosted
  • 1
    lemon - juice
  • 1
    cup
    mango - diced
  • 375
    ml
    cucumbers - diced
  • 1
    packet mangetout - halved
  • 80
    ml
    coriander or basil leaves - chopped
  • 20
    g
    salad onions - chopped
  • 2
    Tbs
    sesame seeds - toasted
 

Method

00:05
 
Whisk dressing ingredients together and set aside.

Place noodles in a bowl.

Submerge in boiling water, cover with a lid and leave for about 3 – 5 minutes or until tender.

Drain and rinse under cool running water.

Heat oil in a non-stick pan.

Add prawns and lemon juice and cook for about 30 seconds, or until heated through.

Toss all ingredients together and serve with chopsticks.

This recipe is sponsored by 
Pick n Pay and was created by Fresh Living magazine.

 

Read more on: recipe  |  salad
 

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