Prawns and pineapple noodle salad platter

Yummy Prawns and pineapple noodle salad platter Recipe

This festive season, get inspired with a get-together party plate starring prawns and rice noodles.
Prawns and pineapple noodle salad platter
Prep Time : 0:30 | Cook Time : 0:15 | Total Time : 0:45 | Serving : 6 person.


  • 125g dried rice vermicelli noodles

  • 2 green onions, thinly sliced

  • 2 medium carrots, peeled into ribbons

  • 1 medium red capsicum, thinly sliced

  • 1 small (800g) pineapple, peeled, finely chopped

  • 1/2 cup fresh coriander leaves

  • 1/3 cup lime juice

  • 2 tablespoons fish sauce

  • 1kg cooked king prawns, peeled, deveined (tails intact)

  • Lime cheeks, to serve

Tomato chilli sauce

  • 1 teaspoon peanut oil

  • 1 small brown onion, finely chopped

  • 2cm piece fresh ginger, peeled, finely grated

  • 1/4 cup sweet chilli sauce

  • 400g can crushed tomatoes

  • 1 tablespoon fish sauce


  • Step 1

    Make tomato chilli sauce: Heat oil in a saucepan over medium heat. Add onion. Cook, stirring occasionally, for 5 minutes or until onion has softened. Add ginger. Cook, stirring, for 30 seconds or until fragrant.

  • Step 2

    Add sweet chilli sauce and tomato. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until sauce has thickened slightly. Stir in fish sauce. Transfer to a bowl.

  • Step 3

    Place noodles in a heatproof bowl. Cover with boiling water. Stand for 10 minutes or until tender. Drain. Using scissors, cut noodles into 5cm lengths. Combine onion, carrot, capsicum, pineapple, coriander, lime juice, fish sauce and noodles in a bowl. Toss to combine. Transfer to a bowl.

  • Step 4

    Arrange prawns on platter with salad, sauce and lime cheeks. Serve.

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