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Bang Bang Prawn Salad

Succulent prawns sit atop silky rice noodles tossed with cool, crisp cucumber and bean sprouts, all dressed in a wickedly creamy peanut sauce spiked with coconut milk and sweet chilli heat. It's the kind of dish that tastes like a vibrant Southeast Asian street market in a bowl.

⏱️25 min

🍽️4 portioner

2.5

🇻🇳 Vietnamesisk 🇧🇷 Brasiliansk 🍲 Middag 🐟 Fisk 🦐 Skaldjur

👩‍🍳 Gör så här

⏱️ Äggklocka

1
Cook the rice noodles according to package instructions. Rinse under cold water and drain thoroughly.
2
In a small saucepan, combine the peanut butter, coconut milk, sweet chilli sauce, and half the spring onions. Add 1–2 tbsp of water and stir until the sauce reaches a drizzling consistency.
3
In a serving dish, combine the noodles, cucumber, and bean sprouts.
4
Top with the prawns, drizzle with the peanut sauce, and scatter the remaining spring onions over the top.