Peanut butter is the secret ingredient in our Asian-style prawn salad. This budget meal takes just 15 minutes to make, so it’s ideal for busy weeknights
Prep:10 mins
Serves 4
250g thin egg noodles130g crunchy peanut butter2 tbsp soy sauce3 tbsp chilli oil, plus extra to serve1 lime, juiced, plus wedges to serve150g cooked king prawns1 large carrot, peeled and grated1 small bunch coriander leaves, roughly chopped4 spring onions, sliced2 handfuls chilli prawn cracker (optional)
STEP 1Cook the noodles according to pack instructions. Drain and leave to cool a little.STEP 2Put the peanut butter in a microwave-proof bowl with 2 tbsp water. Mix and put in the microwave on high for 30 seconds to loosen. Add the soy sauce, chilli oil and lime juice to the peanut butter to make a dressing. Toss the noodles in the dressing, season and spread out on a sharing platter.STEP 3Top with the prawns, carrot, coriander and spring onions, toss it all together, then break the prawn crackers, if using, and sprinkle over the top. Let people help themselves at the table, and serve with extra lime wedges and chilli oil drizzled over.
