Asian pinch salad

Name: Asian pinch salad
Total time: 30 min
Yield: 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

With spicy prawns and noodles

Gluten-freegf

“These fragrant, Thai-style mini salads make a great sharing starter or party canapés ”

Serves 4

Cooks In30 minutes

DifficultySuper easy

Seafood, Gluten-free

Nutrition per serving

Calories

214

11%
Fat

10.0g

14%
Saturates

1.6g

8%
Protein

17.1g

34%
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

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!