Jamie Oliver

Asian pinch salad

With spicy prawns and noodles

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Asian pinch salad

Serves 4
Cooks In30 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    214
    11%
  • Fat
    10.0g
    14%
  • Saturates
    1.6g
    8%
  • Protein
    17.1g
    38%
  • Carbs
    12.2g
    5%
  • Sugars
    1.9g
    2%

Of an adult's reference intake

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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
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Method

  1. In a bowl, mix the raw prawns with the five-spice, ginger, lime zest and a splash of sesame oil, then leave to marinate.
  2. 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.
  3. Heat a frying pan or wok until really hot and stir-fry the marinated prawns for 2 or 3 minutes until cooked. Set aside.
  4. 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!

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Nutrition per serving
  • Calories
    214
    11%
  • Fat
    10.0g
    14%
  • Saturates
    1.6g
    8%
  • Protein
    17.1g
    38%
  • Carbs
    12.2g
    5%
  • Sugars
    1.9g
    2%

Of an adult's reference intake


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