Thai-style asparagus, prawn & green bean salad
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Andrew Montgomery
Thai-style asparagus, prawn & green bean salad
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
331Kcal
Fat
12gr
Saturates
2gr
Carbs
35gr
Sugars
4gr
Fibre
4gr
Protein
18gr
Salt
1.6gr
Lucas Hollweg
Lucas Hollweg is a self-taught cook and food writer respected for his laid-back, homely food. He was named Evelyn Rose 2012 Cookery Journalist of The Year and is author of Good Things To Eat.
Lucas Hollweg
Lucas Hollweg is a self-taught cook and food writer respected for his laid-back, homely food. He was named Evelyn Rose 2012 Cookery Journalist of The Year and is author of Good Things To Eat.
Ingredients
- 2 tbsp dark brown sugar
- 5 tbsp fresh lime juice (2-3 limes)
- 4 tbsp Thai fish sauce
- 2 garlic cloves, crushed
- 2 medium red chillies, deseeded and finely chopped
- 4 tbsp extra-virgin olive oil
- 250g green beans, trimmed and halved
- 300g asparagus, trimmed and cut into 5cm lengths
- 300g cooked thin rice noodles
- 2 x 175g packs cooked king prawns
- a small handful of mint leaves, shredded if large
- a generous handful of coriander leaves
Step by step
- In a bowl, whisk together the sugar, lime juice, fish sauce, garlic, chilli and oil. Put to one side.
- Simmer the beans in boiling water for 3 minutes, then add the asparagus and cook for a further 3 minutes. Drain and run under the cold tap to stop them cooking, then drain again. Toss with the dressing, noodles and prawns; set aside for 15 minutes. Stir in the herbs; serve.
