Tiger Prawn, Noodle, and Herb Salad

Photo: William Meppem; Styling: Lynsey Fryers

A beautiful and delicious starter, this Asian-influenced noodle dish offers a different interpretation of shrimp on the barbie. Here Jane brings in some Vietnamese influences to pair with Australia's moist, sweet tiger prawns.

Yield: 6 servings (serving size: 2 prawns and 1/2 cup noodle mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 128
  • Fat: 5.1g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.9g
  • Protein: 5.4g
  • Carbohydrate: 15.8g
  • Fiber: 1.8g
  • Cholesterol: 21mg
  • Iron: 1.2mg
  • Sodium: 260mg
  • Calcium: 33mg


  • 1/4 cup fresh lime juice
  • 1 tablespoon palm sugar or brown sugar
  • 1 tablespoon fish sauce
  • 2 garlic cloves, crushed
  • 12 tiger prawns (about 20 ounces)
  • Cooking spray
  • 2 ounces rice vermicelli
  • 1/2 cup thinly diagonally sliced green onions
  • 1/2 cup loosely packed cilantro leaves
  • 1/2 cup loosely packed mint leaves, torn
  • 1/4 cup shredded unsweetened coconut
  • 1/4 cup chopped salted dry-roasted peanuts
  • 2 finger hot chiles, thinly sliced


  1. 1. Combine first 4 ingredients in a medium bowl, stirring until sugar dissolves. Let stand 30 minutes; discard garlic.
  2. 2. Preheat grill to medium-high heat.
  3. 3. Peel prawns, leaving tails intact. Arrange prawns on a grill rack coated with cooking spray; grill 4 minutes or until done, turning once.
  4. 4. Cook noodles according to package directions. Combine noodles, green onions, and remaining ingredients in a large bowl. Drizzle with juice mixture, tossing to coat. Top with prawns.
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