VietnameseMain course
Bang bang prawn salad
This salad brings together tender rice noodles, crisp cucumber and bean sprouts, and plump prawns. It's all tossed with a warm, nutty dressing made from peanut butter, coconut milk, and sweet chili sauce, with a hint of fresh spring onion. The sauce is gently warmed and loosened with a bit of water until it's thin enough to drizzle easily over everything. This dish comes together in under 25 minutes, making it a quick and satisfying meal.
22 minServes 4
Method
2 steps · 22 min total
- 01
Cook Noodles, Make Sauce
Start by cooking the rice noodles according to their package directions. Once they're tender, rinse them under cold water and drain them very well; you want them completely dry before mixing. While the noodles cook, melt together the 3 tablespoons of peanut butter, 4 tablespoons of coconut milk, 3 tablespoons of sweet chili sauce, and half of the thinly sliced spring onions in a small saucepan over low heat. Stir in 1 to 2 tablespoons of water until the mixture is smooth and thin enough to drizzle easily.
