Bang bang prawn salad
This Vietnamese salad balances sweet, salty, spicy, and creamy in a single bowl. The magic lies in the peanut-coconut sauce, which coats rice noodles with richness while the raw vegetables provide essential textural contrast. Prawns contribute their own briny sweetness, making this dish a complete protein-forward meal rather than a side. The technique of tossing everything together just before eating keeps the noodles from absorbing all the dressing, maintaining that crucial textural balance Vietnamese cuisine prizes.
Instructions
step 1 Cook the noodles following pack instructions, then rinse under cold water and drain thoroughly.
In a small saucepan melt together the peanut butter, coconut milk, sweet chilli sauce and half the spring onions, adding 1-2 tbsp of water to loosen the mixture to a drizzling consistency. step 2 Mix the noodles, cucumber and beansprouts in a serving dish.
Top with the prawns, drizzle over the peanut sauce and scatter over the remaining spring onions..
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