Satay Prawn Vermicelli Salad
6
15 mins cook
Easy
Dive into a quick and satisfying meal with our Satay Prawn Vermicelli Salad, starring Shore Mariner Raw Prawn Cutlets. These perfectly cooked prawns mingle with rice noodles, crisp veggies, and a rich satay sauce for a delicious, no-fuss dish. Enjoy a tasty, straightforward recipe that delivers on flavour and nutrition.
Ingredients
Salad
- 750 g Shore Mariner raw prawn cutlets thawed
- 300 g vermicelli rice noodles
- 1½ tbsp rice bran oil
- 3 carrots grated
- 1½ cucumber thinly sliced (less if large)
- 1½ C mung bean sprouts
- 1½ red capsicum thinly sliced
- 1½ handfuls fresh mint chopped
- 1½ handfuls fresh basil chopped
- 4½ spring onions sliced
- 1½ tbsp sesame seeds lightly toasted in a dry frying pan
Satay Sauce
- ¾ C smooth peanut butter
- 4½ tbsp soy sauce
- 3 tbsp rice vinegar
- 3 tbsp lime juice
- 3 tbsp runny honey
- 1½ tbsp sesame oil
- 1 tbsp finely grated fresh ginger
- 3 cloves of garlic crushed
- 3 tbsp water
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Method
Cook the rice vermicelli according to the package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
Pat the thawed prawn cutlets dry with paper towels.
Heat a pan over medium-high heat and add a splash of oil.
Cook the prawns for 2-3 minutes per side or until they are opaque and cooked through. Set aside.
In a large bowl, combine the carrots, cucumber, bean sprouts, red capsicum, mint, basil and spring onion.
To make the sauce, in a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, ginger and garlic.
Add water, one tablespoon at a time, until you reach your desired consistency.
Toss the cooked rice vermicelli and prawns with the vegetables in the large bowl.
Distribute between shallow bowls, drizzle with satay sauce and sprinkle with sesame seeds.
