Asian pinch salad

Nutritional Information (amount per serving)

Calories
214kcal

Carbs
12.2g

Sugar
1.9g

Fat
10.0g

Saturates
1.6g

Protein
17.1g

Serves 4

Ingredients

24 frozen raw peeled jumbo king prawns, from sustainable sources, ask your fishmonger, defrosted
1 pinch Chinese five spice
1 thumb-sized piece of fresh ginger, peeled and finely chopped
1 lime, zest and juice of
sesame oil
50 g fine rice noodles
1 fresh red chilli, deseeded and finely sliced
25 g sesame seeds, lightly toasted
1 small bunch fresh coriander, leaves picked
2 round lettuces, outer leaves removed and discarded, inner leaves reserved

Method

In a bowl, mix the raw prawns with the five-spice, ginger, lime zest and a splash of sesame oil, then leave to marinate.

Meanwhile, cook your rice noodles following pack instructions. Drain and toss in a little sesame oil. Allow them to cool then add the lime juice, chilli, sesame seeds and coriander leaves. Mix well.

Heat a frying pan or wok until really hot and stir-fry the marinated prawns for 2 or 3 minutes until cooked. Set aside.

To assemble your pinch salad, take a nice, cupped lettuce leaf and pile on a little of the noodle salad. Top with a couple of cooked prawns. Repeat until you have 12 little lettuce cups. To eat, pinch each cup together with your fingers and enjoy!