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Asian pinch salad
With spicy prawns and noodles
Asian pinch salad
Serves 4
Cooks In30 minutes
DifficultySuper easy
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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
Tap For Method
Tap For Ingredients
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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