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Prawn Noodle Salad With Asian Dressing
|1||kg||uncooked medium king prawns peeled, de-veined with tails intact|
|125||g||rice vermicelli noodles|
|2||cups||bean sprouts (160g)|
|2||long||fresh red chillies halved, thinly sliced|
|1/4||cup||chopped peanuts toasted (35g)|
|1||cup||fresh mint leaves (40g)|
|asian coconut dressing:|
|375||ml||NESTLÉ CARNATION Light & Creamy Coconut Flavoured Evaporated Milk|
|1/4||cup||MAGGI Authentic Thai Fish Sauce (60ml)|
|1/4||cup||lime juice (60ml)|
|1/2||cup||fresh coriander (20g) chopped|
to make asian coconut dressing, combine NESTLÉ CARNATION Light & Creamy Coconut Flavoured Evaporated Milk, MAGGI Authentic Thai Fish Sauce, lime juice and coriander in a screw top jar. shake well.
place prawns in a bowl, add two thirds of the dressing. marinate for 10 minutes. drain.
meanwhile, place noodles in a large bowl. pour over enough boiling water to cover, then stand for 10 minutes. drain, rinse under cold water, then drain well.
transfer noodles to a large bowl. add remaining dressing, bean sprouts, chillies, nuts and mint, mix well.
cook prawns in batches, in a heated, oiled frying pan for about 3 minutes or until changed in colour and cooked through.
serve noodle salad topped with prawns. .
|ENERGY (kJ)||ENERGY (cal)||PROTEIN TOTAL (g)||FAT TOTAL (g)||SATURATED FATS (g)||CARBOHYDRATE (g)||SUGARS (g)||SODIUM (mg)||DIETARY FIBRE (g)||CALCIUM (mg)|
|Average Quantity per Serving: 288 g||1026||245||330||48||10||150||97||1434||-||360|
|Average Quantity per: 100 g||356||85||11||2||0||5||34||498||0||125|