Asian Prawn Salad
Prep Time
30 minutes Servings
4 servings What You Need
12 cooked large prawns
3 green shallots, thinly sliced
200g cherry tomatoes, halved
1 fresh mango, thinly sliced
1 Lebanese cucumber, thinly sliced
250g cooked vermicelli noodles
25g fried shallots, to garnish
Small bunch fresh coriander, to garnish
1 lime, cut into wedges, to serve
2 Tbsp Fountain Soy Sauce
2 Tbsp Fountain Sweet Chilli Sauce
Juice of 2 limes
½ tsp fresh grated ginger
Make It
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To make the sauce, whisk together the Fountain Soy Sauce, Fountain Sweet Chilli Sauce, lime juice and ginger in a large bowl and then set aside.
In a large serving bowl, combine the cooked prawns, shallots, cherry tomatoes, mango and cucumber.
Toss vermicelli noodles with the sauce, then gently combine all ingredients together.
Garnish with fried shallots and coriander. Serve with lime wedges.
