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prawn salad
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Thai-Chinese-inspired pinch salad

Crispy lettuce cups, spicy prawns & noodles

prawn salad
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30 mins
Super easy

serves 4

About the recipe

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


nutrition per serving

2
1
4

Calories

1
0
g

Fat

1
.
6
g

Saturates

1
.
9
g

Sugars

1
7
.
1
g

Protein

1
2
.
2
g

Carbs

of an adult’s reference intake


Ingredients

5cm piece of ginger

1 fresh red chilli

25g sesame seeds

24 raw peeled king prawns, from sustainable sources (defrost first, if using frozen)

1 pinch of Chinese five-spice powder

1 lime

sesame oil

2 round lettuces

50g fine rice noodles

½ a bunch of fresh coriander (15g)

Method

  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. Scatter over the chilli and sesame seeds, then pick over the coriander leaves. Mix well.
  6. 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.
  7. Pile pinches of noodle salad onto the lettuce leaves, and top each with a couple of prawns, then tuck in.

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