Bright and Spicy Prawns Noodle Salad

Ingredients for Bright and Spicy Prawns Noodle Salad

• 80ml fresh lime juice

• 2 teaspoons honey

• 1 serrano chilli, very thinly sliced

• 1 (1-inch) piece ginger, peeled, finely grated

• 1 garlic clove, finely grated

• 1 tablespoon plus 1 1/2 teaspoons fish sauce

• 4 tablespoons extra-virgin olive oil, divided

• Kosher salt

• 450g large prawns (preferably wild), peeled, deveined

• 170g bean thread (cellophane or glass) noodles

• 1 English hothouse cucumber, halved lengthwise, thinly sliced crosswise

• 80g salted, roasted peanuts, crushed, divided

• 1 cup basil leaves

Stir lime juice and honey in a small bowl until honey dissolves. Mix in chilli, ginger, garlic, fish sauce, and 3 tablespoons oil; season dressing with salt.

Toss prawns and 2 tablespoons dressing in a medium bowl to coat; let sit 10 minutes.

Meanwhile, cook noodles according to package directions. Drain and add to bowl with remaining dressing along with cucumber and 60ml peanuts; toss well.

Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Pour off any liquid from prawns and pat dry; season all over with salt. Cook prawns, tossing occasionally, until browned and bright pink, about 5 minutes. Transfer to bowl with noodles, add basil, and toss well to combine.

Divide noodle salad among bowls and top with remaining peanuts.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.