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%
  • Sugar
    1.9g
    2%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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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

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!

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