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Asian Prawn Salad

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Ingredients

Asian Prawn Salad
1 Head Broccoli Broken in florets
1 Bunch Broccolini Florets left whole and stalks cut diagonally
200g Snow Peas
200g Prawns Peeled and deveined
Half Lemon Juiced
1 Tbsp Grapeseed Oil
100g Shittake Mushrooms Cleaned and cut into quaters
1 Tbsp Sesame Seed Oil
100g Baby Spinach
1 Sheet Nori Toasted and crumbled
25g Crispy Fried Shallots
100g Peanuts Toasted
Miso Dressing
60ml Grapeseed Oil
2 Tbsp Rice Wine Vinegar
1 1/2 Tbsp White Miso Paste
1 Tbsp Fresh Ginger Root Peeled and finely grated
1 Tbsp Soy Sauce
2 tsp Mirin
1 tsp. Sesame Seed Oil

Asian Prawn Salad

Cuisine:
    • Easy

    Ingredients

    • Asian Prawn Salad

    • Miso Dressing

    Directions

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    Steps

    1
    Done

    Bring a large saucepan of salted water to the boil, blanch the broccoli, broccolini and snow peas for a minute or so or until tender.

    2
    Done

    Remove with a slotted spoon, cool in an ice bath, drain and set aside.

    3
    Done

    Steam the prawns for a minute or so or until pink then remove from the heat, squeeze over the lemon juice and set aside.

    4
    Done

    Heat the grapeseed oil in a large frying pan on a medium-high heat.

    5
    Done

    Once the oil is hot, add the mushrooms and fry for approx. 5 minutes or until tender and golden, then remove from the pan and set aside.

    6
    Done

    Heat the sesame seed oil in the pan on a medium-high heat.

    7
    Done

    Once the oil is hot, add the broccoli, broccolini and snow peas and fry for a minute or so or until golden.

    8
    Done

    Add the prawns, mushrooms and spinach and gently toss to combine.

    9
    Done

    Place all of the Miso Dressing ingredients in a small mixing bowl and whisk until combined.

    10
    Done

    Serve topped with the nori, shallots and peanuts and a drizzle of the dressing.

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