top of page

Prawn Patty & Brown Rice Vermicelli Salad

Copy of Gluten Free-3.png
Copy of Gluten Free-2.png
Copy of CnC Logo Transparent-3.png
Prawn Patty & Brown Rice Vermicelli Salad
Gluten Free | Dairy Free

For Prawn Patty

325g Raw Prawns Deshelled

1 tsp of Brown Sugar

1 tsp Fish Sauce

1/4 tsp White Pepper (or normal pepper)

1 tsp chopped chives

2 small garlic cloves crushed

1 egg white

1 tsp vegetable oil + extra


For Salad

1/2 Capsicum finely sliced

1 cup of Basil

1 cup of Mint

1 small chilli (optional)

1 Lebanese Cucumber

200g of Brown Rice Vermicelli Noodles

1.5 TBSP Soy Sauce

2 TBSP Lime Juice

1 TBSP Fish Sauce

1/4 tsp of Chilli Paste

2 TBSP Roasted Peanuts

In a food processor blend the prawns, sugar, fish sauce, pepper, chives and garlic until smooth

In a separate bowl, whisk the egg white until foamy
Place the egg white into the food processor and mix briefly until all combined
Rest the mixture in the fridge for 30 minutes
Wearing gloves, mould the prawn mixture in small teaspoon sized disks
Heat the oil in a large fry pan and cook patties for 1-2 minutes on both sides until browned. Reduce the heat to lowest setting and cover with lid and allow patties to slowly cook through. Keep an eye on the patties here to make sure they don't burn
Combine the capsicum, basil, mint, chilli and cucumber in a large salad bowl
Cook the Noodles according to the packets instructions and then rinse with cold water
Add the noodles and prawn patty into the salad and mix to combine.
Mix the soy, lime juice, fish sauce and chilli paste and drizzle over the salad. Sprinkle with peanuts and enjoy!

Making this dish? We would love to see it! Tag @crunchandconutrition on Instagram

bottom of page