Prawn Noodles Salad With Coconut Dressing
Serves 4
4 'cakes' AYAM Noodles
1 large Lebanese
cucumber, thinly sliced
3 green onions,
thinly sliced
250g trimmed
radishes, thinly sliced
1/2 cup roughly
chopped mint
1.5kg cooked
king prawns, peeled, deveined
1 large mango,
peeled, sliced
1/2
cup chopped peanuts
COCONUT
DRESSING
140ml can AYAM Coconut Cream
1 tablespoon AYAM Sweet Chilli Sauce
1 tablespoon
AYAM Fish Sauce
1 teaspoon grated
fresh ginger
1/4
cup lime juice
Tip: Shredded barbecued chicken or sliced pan-fried meat such as steak or lamb fillets can be used instead of prawns, if preferred.
PREPARATION
Prepare noodles
according to instructions on the packet, drain, rinse under cold water.
Combine in a large bowl with cucumber, spring onions, radishes, mint
and Coconut Dressing.
Serve topped with prawns and mango, sprinkle with peanuts.
For the Coconut Dressing: Combine all ingredients.
