- Dairy free
- Egg free
- Gluten free
- Lactose free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- No added sugar
With its coconut-turmeric dressing, this BBQ prawn and rice noodle salad recipe is packed with delicious South-East Asian flavours.
- Serves8
- Cook time10 minutes
- Prep time30 minutes, + 30 mins marinating time
Ingredients
- 1kg 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
- 1/2 red onion, thinly sliced
Coconut-turmeric dressing
- 1 cup (250ml) coconut milk
- 1/4 cup (60ml) fish sauce
- 1/4 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)
Nutritional information
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 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.Step 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.Step 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.Step 4
Transfer beans and sugar snap peas to a large bowl. Add noodles, coriander, mint and onion. Gently toss to combine.Step 5
Heat a barbecue grill or chargrill on high. Cook prawns for 2 mins each side or until prawns curl and change colour.Step 6
Drizzle the noodle mixture with the dressing. Gently toss to combine. Top with prawns. Serve immediately.
Impress guests with our BBQ prawn and rice noodle salad recipe
A barbecue with Asian flavours makes a change from chops and snags, even though we love them, too! Our BBQ prawn and rice noodle salad recipe delivers a South-East Asian holiday for the tastebuds. With its smooth, spicy dressing, our noodle salad alone is delicious, but add prawns marinated in lemongrass, garlic and chilli and you have a sumptuous flavour-fest that's guaranteed to impress. Our recipe serves 8, so it's ideal for a dinner party – and served on a platter, the dish is a stunner. If kids are in your mix of guests, you can omit the chilli, if you like. Prawns barbecue beautifully and have a sophistication about them. If you're having a dinner party, our grilled prawn cocktail bruschetta makes a stylish starter and they look and taste gorgeous. The bruschetta is topped with cocktail sauce, crisp lettuce, grilled prawns, avocado and tarragon – a perfect combination.
BBQ prawn and rice noodle salad
- Serves8
- Cook time10 minutes
- Prep time30 minutes, + 30 mins marinating time
Ingredients
- 1kg 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
- 1/2 red onion, thinly sliced
Coconut-turmeric dressing
- 1 cup (250ml) coconut milk
- 1/4 cup (60ml) fish sauce
- 1/4 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)
Description
With its coconut-turmeric dressing, this BBQ prawn and rice noodle salad recipe is packed with delicious South-East Asian flavours.
Method
Step 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.Step 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.Step 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.Step 4
Transfer beans and sugar snap peas to a large bowl. Add noodles, coriander, mint and onion. Gently toss to combine.Step 5
Heat a barbecue grill or chargrill on high. Cook prawns for 2 mins each side or until prawns curl and change colour.Step 6
Drizzle the noodle mixture with the dressing. Gently toss to combine. Top with prawns. Serve immediately.