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Encona Thai Sweet Chilli sauce tiger prawn skewers with a noodle salad

Encona Thai Sweet Chilli sauce tiger prawn skewers with a noodle salad


Sweet and zesty prawn skewers served on a chilled ginger and mango noodle salad, perfect for lunch or dinner

  • Feeds 2 Feeds 2
  • Ready in 35 minutes

Each serving contains

  • Energy
    2579kj 611kcal
  • Fat
    Low 19%
  • Saturates
    Low 10%
  • Sugar
    High 63%
  • Salt
    High 77%

% of adult’s reference intake | Carbohydrates per serving : 106g


  • 8 peeled, headless, tail on, raw tiger prawns
  • 285ml Encona Thai Sweet Chilli sauce
  • 330g cooked egg noodles
  • 50g julienne of raw carrot
  • 50g julienne of red pepper
  • 50g finely slice spring onion – reserve ¼ for garnish
  • 10g julienne of root ginger
  • 5g ginger powder
  • 50g peeled, sliced mango – firm not too ripe
  • 20g sesame oil
  • 5g garlic puree
  • 1 squeeze of lime


  1. Coat the raw prawns with Encona Thai Sweet Chilli sauce (ideally leave to marinade for at least an hour before)
  2. Put 4 prawns on to two skewers, skewering through the end of the tail and the top of the body. Ensure the prawns are lay flat for cooking, to allow for caramelisation
  3. Place the noodles, carrot, pepper, spring onion, root ginger, mango into a large mixing bowl
  4. In a separate bowl, make the dressing. Whisk together the ginger powder, garlic, lime juice, sesame oil and a drizzle of Encona Thai Sweet Chilli sauce to taste
  5. Add ¾ of the dressing to the noodle mix and toss coating everything in the dressing (if possible chill this overnight)
  6. Cook the prawns on chargrill or a griddle pan for 4-5 mins on each side
  7. To serve, dish up the noodle salad and top with the prawn skewers. Drizzle over the remaining dressing, add a squeeze of lime and enjoy

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