Name: Coriander and Lime Prawn Salad
Prep time: 10 min
Cook time: 5 min
Yield: Makes 6
Cuisine: Asian
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)

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.

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Makes 6

Prep Time 10 minutes

Cook Time 5 minutes

Easy

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: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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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.