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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.

QuickSeafoodDairy FreeGluten FreePrawnsRice NoodlesChilli Jam

Estimated Nutrition

Per Serving Total
Calories 925.4 kcals 925.4 kcals
Carbohydrates 160.5 grams 160.5 grams
Fat 25.2 grams 25.2 grams
Protein 14.8 grams 14.8 grams
Cook Time
10 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
100
g
Caster Sugar
CondimentsSauces
30
ml
Soy Sauce
GrainsCereals
100
g
Rice Noodles
Cooked and drained
Liquids
50
ml
Coconut Milk
50
ml
Water
NutsSeeds
1
handful
Coriander
Fresh, chopped
1
clove
Garlic
Chopped
OilsFats
15
ml
Olive Oil
For frying
Other
15
ml
Honey
Clear
Seafood
2
piece
King Prawns
Raw, deveined, heads and shells removed, tails left on
Vegetables
1
piece
Pak Choi
Leaves separated
0.5
piece
Red Chilli
Seeds removed, chopped
1
piece
Ginger
Small piece of root, peeled, chopped

Steps

  • Heat olive oil in a frying pan and fry prawns for 2-3 minutes until pink.
  • Add pak choi to the pan and stir fry for one minute until wilted.
  • Combine noodles, coconut milk, coriander, prawns, and pak choi in a bowl.
  • 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.