Vietnamese-style prawn salad

This quick Vietnamese-style prawn salad is great for those days when you’re running short on time. Loaded with prawns, it’s a delicious way to enjoy fresh veggies and seafood.





  • 750g Coles Australian Raw Banana Prawns Thawed, peeled leaving tails intact, deveined
  • 1 tbs sweet chilli sauce
  • 2 tsp fish sauce
  • 1 tsp sesame oil
  • 400g pkt Roll’d Rice Vermicelli Noodles
  • 2 spring onions, thinly sliced
  • 1 carrot, peeled, cut into long matchsticks
  • 2 Lebanese cucumbers, peeled into ribbons
  • 1 1/2 cups shredded iceberg lettuce
  • 1/2 cup mint leaves
  • 1/2 cup coriander leaves
  • 1/2 cup (125ml) Vietnamese salad dressing
  • Lime cheeks, to serve



Combine the prawns, sweet chilli sauce, fish sauce and oil in a large bowl. Heat a barbecue grill or chargrill on medium. Add the prawn mixture and cook for 2-3 mins each side or until prawns curl and change colour. Transfer to a heatproof bowl.


Meanwhile, prepare the noodles following packet directions. Drain well.


Combine the noodles, spring onion, carrot, cucumber, lettuce, mint and coriander in a bowl. Transfer to a large serving platter. Add the prawns and salad dressing and toss gently to combine. Serve with lime cheeks.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.