Prawn and sweet chilli salad

This prawn and sweet chilli salad ticks all the boxes. It's full of fresh and healthy ingredients, it looks beautiful on the plate and it is full of those zingy Asian flavours that compliment seafood so well.

  • 25 mins cooking
  • Serves 4
  • Print


Prawn and sweet chilli salad
  • 125 gram dried rice vermicelli noodles
  • 2 lebanese cucumbers (260g), seeded, cut into thin strips
  • 2 carrots (240g), cut into thin strips
  • 150 gram bean sprouts
  • 500 gram peeled cooked medium prawns
  • 1/3 cup firmly packed vietnamese or round mint leaves
  • 1/3 cup firmly packed fresh coriander leaves
  • 1/3 cup (35g) chopped roasted salted peanuts
Sweet chilli dressing
  • 1/3 cup (80ml) sweet chilli sauce
  • 2 tablespoon fish sauce
  • 1/3 cup (80ml) lime juice
  • 3 fresh small red thai chillies, chopped finely


Prawn and sweet chilli salad
  • 1
    Place noodles in large heatproof bowl of boiling water, stand until just tender; drain. Rinse under cold water; drain.
  • 2
    Meanwhile, for sweet chilli dressing place ingredients in screw-top jar; shake well.
  • 3
    Combine noodles, cucumber, carrot, sprouts, prawns, herbs and sweet chilli dressing in large bowl; toss gently.
  • 4
    Serve sprinkled with peanuts.


You will need to buy about 1kg of unpeeled prawns for this recipe, buy pre-prepared prawns to save on preparation time. The dressing can be made two days ahead; assemble close to serving.

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