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Home  >  Inspire & Create  >  Christmas  >  BBQ Prawn & Rice Noodle Salad


RECIPE

BBQ Prawn & Rice Noodle Salad

Prep

30 mins (+ 30 mins marinating time)


Cooking

10 mins


Difficulty

Easy


Serves

8

BBQ Prawn & Rice Noodle Salad

Ingredients

  • 1kg medium raw prawns, peeled leaving tails intact, deveined
  • 2 tbs vegetable oil
  • 1 lemongrass stem, white part only, finely chopped
  • 1 garlic clove, finely chopped
  • 1 red birdseye chilli, chopped (optional)
  • 150g green beans, trimmed
  • 150g sugar snap peas, trimmed
  • 375g rice stick noodles
  • 1 cup coriander sprigs
  • 1 cup mint leaves
  • ½ small red onion, thinly sliced
    Coconut-turmeric dressing
  • 1 cup (250ml) coconut milk
  • ¼ cup (60ml) fish sauce
  • ¼ cup (60ml) lime juice
  • 1 lemongrass stem, white part only, finely chopped
  • 1 tsp ground turmeric
  • 1 garlic clove, finely grated
  • 1 red birdseye chilli, finely chopped (optional)

Method

  1. To make the coconut-turmeric dressing, combine coconut milk, fish sauce, lime juice, lemongrass, turmeric, garlic and chilli, if using, in a screw-top jar. Seal. Shake to combine. Season.
  2. Combine prawns, oil, lemongrass, garlic and chilli, if using, in a bowl. Cover with plastic wrap. Place in fridge for 30 mins to develop the flavours.
  3. Meanwhile, cook beans and sugar snap peas in a saucepan of boiling water for 2 mins or until bright green and tender-crisp. Refresh under cold water. Drain. Place noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 mins or until tender. Refresh under cold water. Drain.
  4. Transfer beans and sugar snap peas to a large bowl. Add noodles, coriander, mint and onion. Gently toss to combine.
  5. Heat a barbecue grill or chargrill on high. Cook prawns for 2 mins each side or until prawns curl and change colour.
  6. Drizzle the noodle mixture with the dressing. Gently toss to combine. Top with prawns. Serve immediately.

SERVE WITH chopped peanuts and lime wedges

NUTRITION INFORMATION
Energy 1453kJ/348 Cals (17%) Protein 18g (36%) Fat 12g (17%) Sat Fat 6g (25%) Sodium 1451mg (73%) Carb 39g (13%) Sugar 3g (3%) Dietary Fibre 4g (13%)