Asian pinch salad

Name: Asian pinch salad
Total time: 30 min
Yield: 4
Ingredients: 5 cm piece of ginger; 1 fresh red chilli; 25 g sesame seeds; 24 raw peeled king prawns from sustainable sources (defrost first, if using frozen); 1 pinch Chinese five-spice powder; 1 lime; sesame oil; 2 round lettuces; 50 g fine rice noodles; ½ a bunch of fresh coriander (15g)

Crispy lettuce cups, spicy prawns & 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

Nutrition per serving

Calories 214 11%
Fat 10.0g 14%
Saturates 1.6g 8%
Sugars 1.9g 2%
Protein 17.1g 34%
Carbs 12.2g 5%

Of an adult's reference intake

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Ingredients

5 cm piece of ginger
1 fresh red chilli
25 g sesame seeds
24 raw peeled king prawns , from sustainable sources (defrost first, if using frozen)
1 pinch Chinese five-spice powder
1 lime
sesame oil
2 round lettuces
50 g fine rice noodles
½ a bunch of fresh coriander (15g)

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Method

Peel and very finely chop the ginger and deseed and finely slice the chilli (deseed if you like). Toast the sesame seeds in a dry frying pan until lightly golden, then remove to a bowl.
Mix the prawns with the five-spice and ginger, finely grate in the lime zest and add a splash of sesame oil. Toss to coat, then leave to marinate.
Trim the lettuces, discarding any tatty outer leaves, then click the leaves apart. Pick out 12 nice-looking inner leaves (save the remaining lettuce for another recipe).
Cook the noodles according to the packet instructions, then drain and toss in a little sesame oil. Leave to cool, then squeeze over the lime juice.
Scatter over the chilli and sesame seeds, then pick over the coriander leaves. Mix well.
Stir-fry the marinated prawns in a hot wok or frying pan over a high heat for 2 to 3 minutes, or until just cooked.
Pile pinches of noodle salad onto the lettuce leaves, and top each with a couple of prawns, then tuck in.