Vietnamese Peanut Prawn Bowl (GF)
Asian influence is a big part of my cooking as I love the pairing of hot and cold elements, sweet and savory, texture.. it’s also just so delicious. In this case, I’ve made a Vietnamese inspired peanut prawn bowl. The peanut sauce is rich and creamy, which combines beautifully with the fresh veg and acidity from the limes. This peanut prawn bowl is also gluten and dairy free, which is another great theme among asian style cooking, and perfect for my dietary needs.
Notes
This recipe serves one, so adjust accordingly depending on how many people you are feeding! I use flat pad thai rice noodles in this recipe, but vermicelli will also work. If you don’t like carrots or cucumber, bean sprouts are also perfect for this dish (I just didn’t have them at the time)! Another great add would be fresh coriander. I’ve added a link below on the julienne peeler I use, it really makes the process so much easier than hand chopping everything!
https://www.amazon.com/dp/B01LYWRRIT?psc=1&ref=ppx_yo2ov_dt_b_product_details
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Vietnamese Peanut Prawn Bowl
- Total Time: 35 minutes
- Yield: 1 1x
Description
Vietnamese Peanut Prawn Bowl
Ingredients
For the Bowl
- 5–6 prawns, cooked and defrosted
- 1 portion flat rice noodles
- 5–6 leaves fresh mint, copped
- 1/2 cup julienne cut carrots
- 1/2 cup julienne cut cucumber
- handful beansprouts (optional)
- 7–10 cashews (raw or salted)
Sauce
- small clove of garlic, finely chopped
- 1/2 juice of fresh lime
- 1.5 tsp fish sauce
- 1.5 tsp soy/tamari sauce
- 1.5 tsp sugar (I use brown, feel free to use what you have)
- 1.5 tsp rice vinegar
- 1 tsp sesame oil
- Thumb size piece of fresh ginger, grated
- 1 heaped tsp smooth peanut butter/nut butter
Instructions
- Start by getting your noodle portion soaking in a pot of room temperature water, and get your prawns out the freezer to defrost. I place the prawns in a bowl of cold water (must be cold) as this helps them defrost quickly and safely.
- Moving on to the sauce. In a small bowl, add your peanut/nut butter and a dash of boiling water (1/4 cup or less). Mix until smooth. Add the rest of your ingredients and set aside.
- Lightly roast your cashews in a small pan on a med/high heat, tossing regularly. This will only take 3-4 mins. While that roasts, prepare your carrot and cucumber into julienne strips, and when the cashews are browning and smelling good, remove from the heat, place on a chopping board and chop them up for sprinkling. Its nice to leave some medium/big pieces for crunch in the dish.
- Drain the soaking noodles, fill with boiling water and bring to the boil on a hight heat. cook for 3-4 mins, and for the last 30 seconds, add the drained prawns to heat. Drain and separate.
- Now to assemble. In a bowl of your choice, add your rice noodles and flatten. Place each component side by side on top of the noodles, adding your sauce, chopped cashew nuts and chopped mint last. Serve with fresh lime wedges and a sprinkle of chili flakes if you like!
Notes
This recipe serves one, so adjust accordingly depending on how many people you are feeding! I use flat pad thai rice noodles in this recipe, but vermicelli will also work. If you don’t like carrots or cucumber, bean sprouts are also perfect for this dish (I just didn’t have them at the time)! Another great add would be fresh coriander. I’ve added a link below on the julienne peeler I use, it really makes the process so much easier than hand chopping everything!
https://www.amazon.com/dp/B01LYWRRIT?psc=1&ref=ppx_yo2ov_dt_b_product_details
- Cook Time: 35
- Category: lunch/dinner
- Cuisine: Vietnamese
Anonymous
Anonymous
Tasty tasty tasty
L costales
So delicious, helpful tips in the recipe too!
Anonymous
So delicious!! Just the right balance between sweet and savoury, yum!
Ashleigh at Temple Health
This was insanely good, and took under 10 minutes to make for lunch – my favourite kind of dish. I’d say I would eat a whole extra bowl but actually it’s very filling – perfect!
Administrator
Thank you so much! X