Salad: Place the vermicelli noodles into boil hot water; turn the heat off and allow them to sit for 3 to 4 minutes then strain and cool with cold water.
Marinate the prawns with olive oil and light soy sauce.
Place the prawns on to a hot char-grill for about 3 to 4 minutes, turning once done.
Roast the macadamia nut pieces in a dry pan on the barbecue while constantly tossing them until the fines begin to darken; transfer them to a large mixing bowl to cool.
Dressing: To the lemon aspen syrup, add enough of the vinegar to lessen the sweetness and give a suggestion of tartness.
Add some of the chopped chilli.
Grate a knuckle of ginger on a slab grater and squeeze a teaspoonful of the juice into the dressing.
Allow the mix to stand for the flavours to infuse.
Styling: Once all the prawns are cooked, combine all of the ingredients, including the dressing in the bowl with the toasted macadamia nuts.
Toss well and place on to a large serving plate and dust with Lemon Myrtle to finish.
-- Lemon Aspen Syrup can be purchased online at:
-- Lemon Myrtle can be purchased online at:
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