Glass noodle and prawn salad with spiced fried prawns

Al dente glass noodles tossed with juicy prawns, crisp cucumber, and fresh herbs, all dressed in a tangy, fiery sambal-lime dressing. Spiced fried prawns on the side add crunch, heat, and a burst of Malaysian-inspired flavour.

Ingredients

For the tomato sambal

• • 150g fresh red chillies
  • 3 whole garlic cloves, peeled
  • 4 tbsp vegetable oil
  • 3 tbsp tomato purée
  • 1½ tsp table salt
  • 4½ tbsp dark brown sugar

For the noodle salad dressing

• • 2 fresh red chillies
  • 1 banana shallot, roughly chopped
  • 4 fresh makrut lime leaves, stems removed
  • 50g tinned anchovy fillets in oil (including oil)
  • Juice of 1 lime
  • 1 tbsp dark brown sugar
  • 3 tbsp tomato sambal (from above) or other chilli sauce
  • 1 tbsp fish sauce
  • 1 tsp tamarind paste
  • 3 tbsp extra virgin olive oil

For the noodle salad

• • 150g mung bean glass noodles, soaked at least 10 mins in just-boiled water
  • 30g fresh basil leaves
  • 30g fresh mint leaves, roughly chopped
  • 30g fresh coriander, roughly chopped (stems and all)
  • 300g pre-cooked, peeled small cold-water prawns, defrosted and drained
  • ¾ cucumber, seeds removed and cut into 1cm cubes

For the spiced fried prawns

• 1kg shell-on whole raw prawns
• 4 tbsp vegetable oil
• 2 fresh red chillies, finely sliced
• 4 spring onions, finely sliced
• 3 tbsp light soy sauce
• 110g tomato ketchup
• ½ tsp chilli powder

Method

1. Make the Tomato Sambal
   Using a stick blender or food processor, purée chillies, garlic, and oil until smooth. Heat a small saucepan over medium and fry the purée for 10 minutes, lowering the heat if it splutters.
   Add tomato purée, salt, sugar, and 80ml water. Stir-fry 2 minutes to dissolve, then remove from heat. Cool and store.
2. Prepare Noodle Salad Dressing
   Blend chillies, shallot, lime leaves, anchovies (with oil), lime juice, sugar, sambal, fish sauce, tamarind, and olive oil in a food processor until smooth. Set aside.
3. Assemble the Noodle Salad
   Drain soaked glass noodles and place them in a large mixing bowl. Tear basil leaves into the noodles, then add mint, coriander, prawns, and cucumber (if serving soon).
   Pour in the dressing, mix thoroughly, and let the salad rest for at least 15 minutes before eating for fullest flavour. If making ahead, add cucumber just before serving to avoid excess water.
4. Cook Spiced Fried Prawns
   De-vein the shell-on prawns using a toothpick at the second joint, then trim off the long feelers and sharp head ends with scissors.
   Heat oil in a large wok over high. Add sliced chillies and half the spring onions, fry 1 minute.
   Add the prepared prawns, cooking for ~5 minutes until shells turn red; let them cook undisturbed at intervals for best caramelisation.
   Add soy sauce, ketchup, and chilli powder. Stir-fry 1–2 minutes until the sauce thickens and coats the prawns. Top with the remaining spring onions.
5. Serve
   Serve glass noodle salad in a large bowl and the spiced fried prawns in a separate bowl or on a platter. Enjoy family style for a lively, shareable meal.

Suggested Wine Pairing

This glass noodle and prawn salad with spiced fried prawns features punchy chilli, herbs, and tamarind, calling for aromatic, gently off-dry, or crisp wines:

• Majestic: Villa Maria Private Bin Riesling (£9.99)
  Fresh lime, jasmine, and a touch of sweetness offer perfect balance to spice and tang.
• Tesco: Finest Picpoul de Pinet (£8.50)
  Bracing citrus and herb notes lift prawns’ sweetness and herbal dressing.
• Sainsbury’s: Taste the Difference Albariño (£9.50)
  Zesty, saline and floral, this Spanish white matches seafood and chilli with ease.

What can you serve with this

1. Chargrilled Pak Choi – Adds earthy smoke and crunch that balances the chilli and sweetness.
2. Steamed Jasmine Rice – Cools the palate and soaks up any extra dressing.
3. Quick Pickled Carrots – Adds vibrant colour and a vinegary pop to balance strong flavours.
4. Chopped Fresh Pineapple – Sweetness tames the chilli heat and complements herbs.
5. Crispy Shallots – Scatter on top for aromatic crunch.

FAQs for Glass Noodle and Prawn Salad with Spiced Fried Prawns

• What are glass noodles made from?
  They’re made from mung bean or sometimes potato starch, which gives them a distinct translucent finish and springy bite.
• Can I prepare the salad in advance?
  Yes, but add the cucumber just before serving to avoid watery noodles.
• Is this recipe gluten free?
  Yes, if you use gluten-free soy sauce and double check other sauces.
• What can I substitute for makrut lime leaves?
  Use double the amount of grated lime zest if needed.
• Do I have to use anchovies in the dressing?
  For a pescatarian salad, yes, but for vegetarian/vegan, use extra soy sauce and add miso for depth.
• Can I use ready-made sambal or chilli sauce?
  Absolutely—just swap in the same quantity for homemade sambal.
• What prawns are best?
  Juicy, cooked small prawns for salad and larger raw shell-on for frying give the best texture contrast.
• Can I change the herbs?
  Mix and match—Thai basil, dill, or shiso all pair well.
• Will it keep well for leftovers?
  Salad keeps until the next day in a covered container, but is best fresh.

Nutri-score Health Check

Nutri-Score: B

This salad is high in lean protein from prawns, with only moderate added sugars and fats. Fresh vegetables, herbs, and a largely oil-based dressing keep it light and nutrient-dense, though sodium and sugar in sauces hold back the top grade; calculated from ingredients only, as a general guide.

Positive Factors

• Prawns are low fat protein
• Glass noodles are gluten-free, low GI
• Herbs and cucumber add antioxidants and fibre
• No dairy, egg, or nuts—suits many dietary needs

Negative Factors

• Soy sauce and fish sauce contribute sodium
• Dark sugars and ketchup increase sugar slightly

Enjoy as a vibrant centrepiece to a healthy lunch or light dinner.