Ginger Prawn and Noodle Salad
Recipe submitted by Vic11
Serves 4
Ingredients
- Salad: 1 packet vermicelli glass noodles (rice or mung bean)
- 20 green prawns or shrimp, no heads or tails, peeled and de-veined
- 10ml olive oil
- 15ml light soy sauce
- 200g snow peas shoots, chopped
- 100g bean sprouts
- 80g snow peas, coarsely chopped
- 50g macadamia nuts, coarsely chopped
- 50g shiitake mushrooms, coarsely chopped
- Dressing: 80ml lemon aspen syrup (see notes for more information)
- 15ml white wine vinegar
- 2 to 6 chillies (depending on their heat and size), de-seeded and finely chopped
- 1 tablespoon minced ginger
- ΒΌ teaspoon Lemon Myrtle (see notes for more information)
Method
- 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.
Notes & Tips
-- Lemon Aspen Syrup can be purchased online at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=10&products_id=39 -- -- Lemon Myrtle can be purchased online at: http://www.cherikoff.net/shop/index.php?main_page=product_info&cPath=1&products_id=33 --
