Green Coconut Prawn & Noodle Salad
Serves 2·Added 5 May 2026 by Tom Melhuish
MainDairy-FreeGluten-FreeVeganVegetarianSpringSummer
Ingredients
| 300 | g | Prawns |
| 200 | g | Rice Noodles |
| 25 | g | Fresh Coriander |
| 10 | g | Fresh Mint |
| 200 | g | Sugar Snap Peas |
| 4 | Spring Onions | |
| 40 | g | Fried Shallots |
| To serve | Chilli Oil | |
| 250 | ml | Coconut Milk(for the dressing) |
| 1 | tbsp | Chilli Jam(for the dressing) |
| 3 | Limes(for the dressing) | |
| 20 | g | Fresh Coriander(for the dressing) |
| To serve | Fish Sauce(for the dressing) |
Method
1.Pour the coconut milk into a pan, place onto high heat and let it boil for 3-4 mins, until it has reduced by half. Pour the coconut milk into a blender and add the chilli jam and half the coriander in, let it cool down before blending until smooth. Squeeze the lime juice in and season with fish sauce.
2.Cook the noodles according to package instructions. Once the noodles are cooked, transfer to a sieve, and run cold water on them. Return the water used to cook the noodles into a saucepan. Place the plan onto high heat, bring to the boil and season generously with salt. Once boiling, drop the prawns in, remove from the heat and cook for 3-5 mins until cooked through. Drain and wash under cold running water until cool.
3.Pick leaves from the mint and remaining coriander, discarding the stalks. Halve the sugar snap peas and thinly slice the spring onions.
4.Add the dressing into a bowl with the rice noodles, prawns, mint, coriander, sugar snap peas and spring onions. Toss together with half of the crispy shallots, taste and season with more fish sauce, if needed. Finish with a drizzle of chilli oil and more crispy shallots.
Recipe Notes
AI · may be inaccurate
Origin
A recipe by Chloe René focusing on diverse influences and simplicity.
Wine pairings
RieslingDry RoséSingha Beer
Substitutions
- chilli jam → fresh chilli and sugar (to balance the heat and sweetness if chilli jam is unavailable)
- prawns → chicken (personal preference or dietary requirement)
- fish sauce → miso and soy sauce (vegan/vegetarian alternative)
Serving suggestions
- miso paste
- soy sauce
- extra fresh chilli
Tips
Reducing the coconut milk by half is key to the intensity of the dressing. Don't throw away the noodle water; use it to poach the prawns for extra flavor and efficiency.
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