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Crispy noodle prawn salad with chilli jam dressing
Crispy noodle prawn salad with chilli jam dressing
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Crispy noodles elevate this quick prawn salad for the perfect crunch.
Ingredients:
  • Rice bran oil, for shallow-frying
  • 200g packet shelf-stable singapore noodles
  • 2 baby cos hearts, leaves separated
  • 500g large cooked king prawns, peeled, deveined (tails intact)
  • 1 avocado, chopped
  • 1 small red onion, cut into thin wedges
  • 2 Lebanese cucumbers, cut into ribbons
  • 1 yellow capsicum, chopped
  • 1 red capsicum, chopped
  • 40.00 ml small fresh flat-leaf parsley leaves
  • 26.40 gm chilli jam paste
  • 20.00 ml rice wine vinegar
  • 2 tsp sesame oil
  • 1 long red chilli, seeded, finely chopped
  • 8.00 gm brown sugar
  • 20.00 ml chopped fresh coriander leaves
Instructions:
  • In a medium frying pan over medium-high heat, heat oil. Tear noodles into small bundles and shallow-fry in batches for 2 minutes on each side until crispy. Drain on paper towel.
  • Prepare the chili jam dressing by mixing all ingredients in a small jug.
  • Arrange noodles, lettuce, prawns, avocado, onion, cucumber, and capsicum on a large platter. Drizzle with dressing, sprinkle with parsley, and serve.

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