Bang bang prawn salad

Method5 steps · about 20 min

1. 1

   Step 1: Thinly slice all 3 spring onions and divide the complete sliced supply into two equal portions. Peel the cucumber (1), halve it lengthways, remove its seeds and slice it. Prepare the bean sprouts (300 g) as their pack directs; if cooking is required, let them cool before assembly.

   Uses All 3 spring onions to slice and divide · 1 cucumber to peel, deseed and slice · 300 g bean sprouts, prepared ready to eat as the pack directs

2. 2

   Step 2: Cook all 140 g dry flat rice noodles with water according to the pack instructions. Use that pack’s cooking time, then proceed to cold rinsing.

   Uses 140 g dry flat rice noodles · Water for cooking noodles as pack directs; amount unspecified

3. 3

   Step 3: Rinse the cooked noodles under cold water and drain them thoroughly.

   Uses All noodles after pack-directed cooking · Cold water for rinsing; amount unspecified

4. 4

   Step 4: In a small saucepan gently heat the 3 tbsp crunchy peanut butter, 4 tbsp half-fat coconut milk, 3 tbsp sweet chilli sauce and half of the prepared sliced spring onions together. Stir in 1–2 tbsp water, as needed, until the sauce has a drizzling consistency.

   Uses 3 tbsp crunchy peanut butter · 4 tbsp half-fat coconut milk · 3 tbsp sweet chilli sauce · Half of complete sliced onion supply for sauce · 1–2 tbsp water for loosening sauce

5. 5

   Step 5: Mix all the cold-rinsed drained noodles with the prepared cucumber and ready-to-eat bean sprouts in a serving dish. Top with the 200 g already cooked peeled prawns, drizzle over all the prepared peanut sauce, and scatter on the remaining half of the prepared sliced spring onions. Divide into 4 portions.

   Uses All prepared noodles · All prepared cucumber · All prepared bean sprouts · 200 g already cooked peeled prawns · All finished peanut sauce · Remaining half of complete sliced onion supply for garnish