Bacon & Ham Beef Cheese Chicken Egg Fruit Fish Kumara & potato Lamb Lasagne & pasta Mince Noodles & rice Pork Sausage Turkey
Dessert Quick & easy Meals vegetarian Healthy Salad Slow cooker Seafood Recipe for kids Baking Side dishes & veges Finger Food Gluten Free Meal ideas Stir Fry Dairy Free Vegan Wheat Free Freezer friendly
American Asian Chinese French Greek Indian Italian Japanese Korean Mediterranean Mexican Middle Eastern Spanish Thai
Christmas Easter Breakfast Ideas Lunch Ideas Dinner Ideas Potluck Back to School Summer entertaining Bbq & picnic ideas Cocktail Party
MY COOKBOOK MY MEAL PLANNER MY SHOPPING LIST TIPS & TRICKS 
Coriander and Lime Prawn Salad
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
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.
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)
Add To Shopping List
Watch How To Video
Add To Shopping List
Add To Meal Planner
MY LISTS
CREATE NEW
Save to List
Save to Plan
Cancel
315856:315856
