5030 · easyrecipe · highprotein · lowcalorierecipes · noodles · prawn · rice · salad

PRAWN & CITRUS NOODLE SALAD

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Prep
—
Cook
—
Total
30 min
Calories
545
Protein
50g
Carbs
78g
Fat
6g

Get ready

Ingredients

Ingredients

  • 1 Grapefruit
  • 1 Blood Orange (regular is fine)
  • 1 Cucumber
  • 200 g cherry Tomatoes
  • 3 Spring Onions
  • Handful of Mint Leaves
  • Handful of Coriander
  • 90 g Rice noodles dry weight

Minced prawns

  • 440 g Prawns
  • 1 tbsp fish sauce

White pepper

  • 1 Garlic Clove
  • 1 Lemon grass Stalk
  • 2 tsp Chilli flakes
  • 2 tsp Avocado Oil

Dressing

  • 3 tbsp Fish Sauce
  • 2 Limes Juice
  • 1 tbsp Chilli/garlic paste (optional)
  • 1 Lemongrass Stalk
  • 1 tbsp Sugar
  • 1 Garlic Clove
  • 2 Birds Eye chillies

Cook

Method

  1. First up prep the veg. Remove the outer layer from the lemongrass, smash with the back of your knife and finely chop. Pick the herbs, julienne the spring onions and cucumbers and have the cherry tomatoes. Segment the citrus fruit.
  2. For the prawns, pop them in a food processor with half the lemongrass, 1 tbsp fish sauce, a clove of grated garlic and 2 tsp of chilli flakes and pulse until minced. You can totally do this with a knife. Set a non-stick pan over a medium heat, add the avocado oil and cook for 4-5 minutes, breaking up as you go. Set aside.
  3. For the dressing, add the remaining lemongrass, garlic and chilli to a mortal and pound into a rough paste. Add the remaining ingredients and mix well.
  4. Cook the noodles in boiling salted water for 2 minute before draining and rinsing under cold water.
  5. Add the noodles to a bowl, followed by all the veggies and pour over the dressing. Give it a mix and enjoy.