A beautiful fresh salad that can be enjoyed all year round. This spicy Asian prawn salad with glass noodles is so light. Drizzled in a hot, yet sweet Vietnamese dressing, it will get your mouth watering and wanting for more. It’s packed with goodness, has great textures and is so flavoursome!
Spicy Asian Prawn Salad With Glass Noodles
A spicy Asian salad with substance and so much flavour and goodness. And it's quick and easy to make.
Spicy Asian Prawn Salad With Glass Noodle Recipe
- 400 g Prawns cooked with tails on
- 200 g Thin glass noodles
- ½ Red capsicum sliced finely
- 1 Red cayenne chillies sliced finely
- 1 cup Bean sprouts
- 1 cup Rocket Lettuce
- 1½ tsp Sesame seeds
- ½ Cucumber (continental) sliced & halved
- 2 Spring onions sliced on an angle
- ¼ cup Fresh mint leaves
- ¼ cup Thai basil leaves
- Dressing (see ingredients below)
Asian Salad Dressing Recipe
- 1/4 cup Fish sauce
- 2 tbsp Brown sugar
- ¼ cup Lime juice
- 1 Garlic clove crushed
- 1 Red Chilli sliced with seeds
- 120 ml Water
- 1 tsp sesame seeds
Spicy Asian Prawn Salad With Glass Noodle Method
Peel prawns, leaving the tails on. If using raw prawns, you can either boil them in salty water for 4 minutes, or cook on the stove in oil, turning once, until cooked through.
Slice capsicum, and chilli. Halve then slice the cucumber. Next, add all salad ingredients to a large salad bowl.
Mix through the mint, coriander & Thai basil leaves.
Once the glass noodles and prawns have cooled, add them to the salad and serve with the Vietnamese salad dressing.
Vietnamese Dressing/ Dipping Sauce Method
Heat 40ml of the water, then mix in the brown sugar until it's dissolved. Then ad the remainder of the water.t to the bowl.
Add lime juice and fish sauce to your liking or taste.
Finally, add the chilli, sesame seeds and garlic and you're ready to serve.
The calories in this recipe are based on boiling the prawns and not using any oil. The calories in this recipe are for one serving size. the recipe serves 4 people. The calories in this recipe include the salad dressing in the total.
Calories: 328kcal | Carbohydrates: 57g | Protein: 23g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 1273mg | Potassium: 563mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1007IU | Vitamin C: 48mg | Calcium: 138mg | Iron: 3mg
Notes and Swaps
For those who don’t love seafood, you can always switch up the protein in the salad. I often use grilled chicken as a substitute for prawns if I’m not in the mood for seafood. For those who are vegetarian, you could add extra vegetables such as carrots, or tofu could work too.
We’ve used a Vietnamese fish sauce recipe (Nước Chấm) for the dressing. But the fish sauce dressing isn’t for everyone. If you’re serving this at lunch or dinner, it’s a good idea to keep the dressing on the side and offer an alternative dressing too, such as an Asian sesame dressing which is soy sauce based. You could even buy a store-bought dressing that comes in a jar. To be honest, that’s what I normally do.
Finally, if you have a household like mine, there’s always someone who doesn’t like one or more of the ingredients. That’s why I usually don’t mix the salad together, Rather, I lay out all of the finished components separately and everyone can pick and choose what they want to include in their salad.
For some inspiration, take a look at some of our other salad recipes here!
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