Ginger Prawn & Noodle Salad

Name: Ginger Prawn and Noodle Salad
Yield: 4
Cuisine: Fusion
Ingredients: rice vermicelli; shrimp; olive oil; soy sauce, light; pea shoots; mung bean sprouts; snow pea pods; macadamia nuts; mushrooms, shiitake; syrup; white wine vinegar; hot chili peppers; ginger; lemon juice

Submitted by VicCherikoff

Char-grilled prawns and noodles drizzled in a Lemon Aspen dressing.

YIELD

4 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

For the salad

EACH RICE VERMICELLI
rice or mung bean, 1 package *

EACH SHRIMP
green, or shrimp, peeled and de-veined *

MILLILITRES OLIVE OIL *

MILLILITRES SOY SAUCE, LIGHT *

200

GRAMS PEA SHOOTS
chopped *

100

GRAMS MUNG BEAN SPROUTS

GRAMS SNOW PEA PODS
coarsely chopped

GRAMS MACADAMIA NUTS
coarsely chopped

GRAMS MUSHROOMS, SHIITAKE
coarsely chopped

For the dressing

MILLILITRES SYRUP
Lemon Aspen *

MILLILITRES WHITE WINE VINEGAR *

EACH HOT CHILI PEPPERS
up to 6m, (depending on heat/size) de-seeded & finely chopped *

TABLESPOON GINGER
minced

TEASPOON LEMON JUICE

Directions

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.