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A mixture of prawn salad served on the white bowl consisting of cooked prawn, glass noodles, coriander, tomatoes and lime.

Prawn Salad with Asian Dressing

Asian prawn salad recipe with king prawns, vegetables and spicy, sweet, salty chilli lime dressings. So fast and easy to make at home in 15 minutes with simple cupboard-friendly ingredients.
5 from 13 votes
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Course: Salad, starter
Cuisine: asian, Thai Cuisine
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 2
Calories: 388kcal
Author: Khin

Ingredients

  • 200 g King prawns Peeled and deveined cooked prawns, thawed
  • 100 g Glass noodles Cellophane/ Mung Bean or Rice Noodles
  • 1 Salad onion Cut thin slices
  • 8 Cherry tomatoes Cut in halves
  • 1 Red chilli pepper Cut thin slices ( Optional )
  • handful Coriander Roughly chopped
  • handful Mint leaves

Dressing sauce ingredients

  • 3 tbsp Fish sauce Or Light soy sauce or salt to taste
  • 3 tbsp Lime juice Fresh squeeze lime juice
  • 3 tbsp Sugar Or honey/brown sugar
  • 2 cloves Garlic Finely chopped/grated
  • 2-3 Finger chillies Or bird eye chilli ( adjust amount according to taste )
Metric - US Customary

Instructions

  • Thaw/defrost the prawns according to the packet instructions. Gather and prepare all the vegetables. Combine all the dressing sauce ingredients, in a small bowl. Mix well until sugar dissolved and set it aside.
  • Soak the glass noodles in hot boiling water for 8-10 minutes until soft and cooked through. Then drain the water out and shake the excess water out. Or you can boil according to the packet instructions.
  • In a large mixing bowl, place the cooked glass noodles, prawns, cherry tomatoes, onions, chilli slices, coriander and mint leaves.
  • Pour the dressing sauce and toss well to combine everything evenly.
  • Transfer to serving plate and sprinkle roasted crushed peanuts and fried onions.

Notes

Variation and substitutes
Prawns - Use king prawns, tiger prawns, or any of your favourite cooked prawns. If you use fresh prawns, boil the prawns in boiling water for 1-2 minutes. Remove from water and set it aside. 
Glass noodles - You can also boil the noodles in boiling water for 1-2 minutes, then drain and rinse in cold water. 
Salad Vegetables - You can also add shredded carrot, cabbage, cucumber, spinach, mango, avocado, lettuce, sweet corn, etc.
Fish Sauce - The fish sauce has a sweet, salty, umami taste. You won't notice the smell of fishy flavour as the lime juice, coriander, and mint leaves balanced out the flavour. If you have a certain allergy, you can substitute it with light soy sauce or salt to taste.
Vegetarian Option - Add sauteed firm tofu cubes instead of prawns and use light soy sauce or tamari, instead of fish sauce.
Toppings - Sprinkle toasted crushed peanuts, fried onions, fried garlic or toasted sesame seeds. If you love Thai-style salad topping, you can also add toasted coax rice powder. 
Quick Tip
  • Cut the noodles into short strands (about 3-4 inches) with scissors, so it's easy to toss in the salad and serve. 
  • Make extra dressing sauce and store it in an air-tight jar for later use. It usually lasts in the fridge for a couple of days. 
Can you make it ahead?
To make ahead, prepare the prawns, glass noodles, vegetables and dressing sauce mixture one day ahead. Store them in a separate air-tight container in the fridge. Toss everything well just before serving. You can serve it cold or leave it at room temperature for few hours before tossing together. 
 
Nutritional facts are calculated approximately and can be varied by several factors.

Nutrition

Calories: 388kcal | Carbohydrates: 78g | Protein: 17g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 2706mg | Potassium: 608mg | Fiber: 2g | Sugar: 26g | Vitamin A: 957IU | Vitamin C: 92mg | Calcium: 113mg | Iron: 3mg
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