Jumbo Skull Prawn Rice Noodle Salad


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Combine these Vietnamese inspired flavours with the sweetness of Australian Jumbo Skull Island Prawns. Adding rice noodle gives it texture and is a different take on your average salad. If you want to mix it up every now and again replace the prawns with fish, the ingredients are very versatile. This salad is perfect for a packed lunch or served up at your next dinner party.


12 Jumbo Skull Island Prawns peeled, tails intact and cleaned

100g Red Cabbage finely shredded

1/2 small Carrot grated

1/2 small Red Capsicum finely sliced

1 medium Lebanese Cucumber halved lengthways & sliced on a diagonal

1/4 small Red Onion finely sliced

2 tbsp Olive Oil

1/2 tsp Himalayan salt

1 packet South East Asian Seasoning

1 tsp Fish Sauce

1 tsp Sesame Oil

Juice of 1 lime

Fresh Coriander small handful

100g Flat Rice Noodles


Step 1

Add the olive oil and South East Asian seasoning to the prawns and mix until throughly coated.

Step 2

Mix the sesame oil, fish sauce, Himalayan salt, lime juice and set aside.

Step 3

Bring some water to the boil in a kettle and pour over rice noodles and allow to soften for a few minutes.

Step 4

Once tender, rinse in cold water and add to a large serving bowl or plate and add the salad vegetables and mix through the dressing.

Step 5

Meanwhile heat a pan on the stove top and when smoking, spray some olive oil and add the prawns. Remove when pink and add to the noodle salad.

Step 6

Serve with more fresh lime if preferred.

  • Recipe by thefoodbotherer
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