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Asian Prawn Salad With Cucumber Noodles & Cashews
2 Serves
0:20 prep
0:05 cook
Asian Prawn Salad With Cucumber Noodles & Cashews

Cucumber and carrot noodles with tons of fresh herbs compliment pan fried prawns and crunchy roasted cashews.

2 serves
0:20 prep
0:05 cook

Ingredients

  • 500g packet frozen Birds Eye Ocean Selections Raw Prawns
  • 10 snow peas, finely sliced
  • 2 carrots, shredded (see tip below)
  • 1 Lebanese cucumber, shredded (see tip below)
  • ¼ cup roughly chopped fresh coriander
  • ¼ cup roughly chopped fresh Thai basil or mint leaves
  • ¼ cup roasted unsalted cashews, chopped
  • Asian style dressing of choice, for serving
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Instructions

Step 1

Remove 250g frozen Birds Eye Prawns from packet and thaw following packet directions.

Step 2

Cook prawns following pan cook packet directions.

Step 3

In a large bowl, combine snow peas, carrot, cucumber, herbs and dressing. Toss to combine.

Step 4

Divide salad into serving bowls, top with prawns, sprinkle over cashews and serve immediately.

Tip To create “noodles” from vegetables such as cucumber, carrots and zucchini there are a few kitchen tools that can be used, including a mandolin, julienne peeler and spiraliser.