Rice Noodle and Prawn Salad with Chilli Jam

A vibrant Thai-style salad featuring sautéed prawns, pak choi, and rice noodles drizzled with a homemade sweet and spicy jam.

Quick Seafood Dairy Free Gluten Free Prawns Rice Noodles Chilli Jam

Estimated Nutrition

Calories

925.4

kcal / serving

925.4 kcal total

Carbs

160.5g

per serving

160.5 g total

Fat

25.2g

per serving

25.2 g total

Protein

14.8g

per serving

14.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Caster Sugar

CondimentsSauces

Soy Sauce

GrainsCereals

100

Rice Noodle

Cooked and drained

Liquids

Coconut Milk

Water

NutsSeeds

handful

Coriander

Fresh, chopped

clove

Garlic

Chopped

OilsFats

Olive Oil

For frying

Other

Honey

Clear

Seafood

piece

King Prawns

Raw, deveined, heads and shells removed, tails left on

Vegetables

piece

Pak Choi

Leaves separated

0.5

piece

Red Chilli

Seeds removed, chopped

piece

Ginger

Small piece of root, peeled, chopped

Method

Melt sugar in water in a saucepan then simmer with chilli, ginger, soy, garlic, and honey for 2-3 minutes.

Drizzle chilli jam over the salad and serve the remaining jam on the side.

Add pak choi to the pan and stir fry for one minute until wilted.

Heat olive oil in a frying pan and fry prawns for 2-3 minutes until pink.

Combine noodles, coconut milk, coriander, prawns, and pak choi in a bowl.