malaysian

Kerabu Mango Prawn Noodle Salad

Name: Kerabu Mango Prawn Noodle Salad
Yield: 1 serving
Cuisine: malaysian
Ingredients: 85 g rice vermicelli, dry; 200 g raw prawns, peeled and deveined; 160 g green mango, julienned; 120 g cucumber, julienned; 40 g red onion, thinly sliced; 10 g fresh mint leaves; 10 g fresh cilantro leaves; 8 g red chili, sliced; 20 g lime juice; 12 g fish sauce; 10 g palm sugar

This simmered dish pairs raw prawns, peeled and deveined with green mango, julienned, rice vermicelli, dry and cucumber, julienned. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

58 g Protein

105 g Carbohydrates

6 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

85g rice vermicelli, dry 315 kcal
200g raw prawns, peeled and deveined 200 kcal
160g green mango, julienned 80 kcal
120g cucumber, julienned 18 kcal
40g red onion, thinly sliced 16 kcal
10g fresh mint leaves 4 kcal
10g fresh cilantro leaves 4 kcal
8g red chili, sliced 3 kcal
20g lime juice 6 kcal
12g fish sauce 4 kcal
10g palm sugar 39 kcal

Cooking instructions

rice vermicelli
Cook rice vermicelli in boiling water until tender, then drain and rinse under cold water. Set aside.
raw prawns
Poach prawns in simmering water 2 to 3 minutes until pink; drain well.
lime juicefish saucepalm sugar
In a bowl, whisk lime juice, fish sauce, and palm sugar until dissolved.
green mangocucumberred onionred chili
Add mango, cucumber, onion, chili, and herbs. Toss to coat.
rice vermicelliraw prawns
Add vermicelli and prawns and toss again. Serve at room temperature.