Coriander and Lime Prawn Salad
Asian flavours are popular in many Kiwi kitchens. Prawns marinated in coriander and lime combined with rice noodles, summer vegetables and fresh herbs make a delicious, light and refreshing meal − perfect for a blue-sky day.
Makes 6
Prep Time 10 minutes
Cook Time 5 minutes
Ingredients
400 g raw prawn cutlets or prawn meat, thawed
250 ml bottle Eta Lite & Free Lime & Coriander Dressing
125 g packet rice vermicelli noodles
juice of half a lemon
½ cucumber, seeded and sliced diagonally
1 red capsicum, deseeded and finely sliced
1 avocado, peeled and diced
¼ cup chopped fresh coriander
¼ cup chopped fresh mint
fresh coriander leaves to garnish
chopped peanuts to garnish (optional)
NUTRITION INFORMATION | ||
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| Avg. Quantity per Serving | Avg. Quantity per 100g | |
INGREDIENTS
Made with
Method
Step 1
Marinate the prawns in ½ cup of ETA Lite & Free Lime & Coriander Dressing for 10 minutes. Step 2
Plunge rice vermicelli noodles in boiling water for 1-2 minutes. Drain and refresh in cold water. Drain well then cut into shorter lengths and place in a mixing bowl. Pour over enough Eta Lite & Free Lime & Coriander Dressing and lemon juice to coat the noodles. Toss well. Step 3
Heat a dash of oil in a wok or frying pan. Add the prawns and stir-fry quickly until they turn pink. Remove from the pan and set aside to cool. Step 4
Add the prepared cucumber, red capsicum, avocado, coriander, mint and prawns to the noodles and toss to combine. Serve in bowls, garnish with coriander leaves and chopped peanuts if wished. Tips
What do I need?
Select All
1
400 g raw prawn cutlets or prawn meat, thawed
2
250 ml bottle Eta Lite & Free Lime & Coriander Dressing
3
125 g packet rice vermicelli noodles
4
juice of half a lemon
5
½ cucumber, seeded and sliced diagonally
6
1 red capsicum, deseeded and finely sliced
7
1 avocado, peeled and diced
8
¼ cup chopped fresh coriander
9
¼ cup chopped fresh mint
10
fresh coriander leaves to garnish
11
chopped peanuts to garnish (optional)
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