What you'll need: 140g rice noodles 4 tbsp coconut milk 3 tbsp crunchy peanut butter 3 spring onions, finely sliced 3 tbsp sweet chilli sauce 1 cucumber, peeled and sliced into ribbons 300g pack of beansprouts 200g cooked and peeled prawns Time: 15 minutes Serves: 4 Method First First of
What you'll need:
- 140g rice noodles
- 4 tbsp coconut milk
- 3 tbsp crunchy peanut butter
- 3 spring onions, finely sliced
- 3 tbsp sweet chilli sauce
- 1 cucumber, peeled and sliced into ribbons
- 300g pack of beansprouts
- 200g cooked and peeled prawns
Time: 15 minutes
First of all, cook the noodles according to the instructions on the pack. Once tender, rinse under cold water, drain well, and set aside.
In a small saucepan, bring together the coconut milk, the peanut butter, the sweet chilli sauce, and half the spring onions. Heat gently until nicely combined, and add 2 tbsp water to make it a nice drizzling consistency.
Mix the noodles, cucumber, and beansprouts together on a serving dish. Toss the prawns over the top, and then drizzle all over with the peanut sauce (be generous!). Garnish with the remaining spring onions, and share with your mates.
This Vietnamese dish and a gorgeous Moscato would make an interesting pairing. Crack open a bottle of the Saddler's Creek 'Alluvia' Moscato 2017 while devouring this dish for a winning match!
There you have it -- a simple recipe for Vietnamese Prawn Bang Bang Salad!
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