Ginger Prawn & Noodle Salad
Char-grilled prawns and noodles drizzled in a Lemon Aspen dressing.
Yield
4 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the salad | |||
| 1 | each |
rice vermicelli
rice or mung bean, 1 package |
* |
| 20 | each |
shrimp
green, or shrimp, peeled and de-veined |
*
|
| 10 | millilitres |
olive oil
|
*
|
| 15 | millilitres |
soy sauce, light
|
*
|
| 200 | grams |
pea shoots
chopped |
* |
| 100 | grams |
mung bean sprouts
|
|
| 80 | grams |
snow pea pods
coarsely chopped |
|
| 50 | grams |
macadamia nuts
coarsely chopped |
|
| 50 | grams |
mushrooms, shiitake
coarsely chopped |
|
| For the dressing | |||
| 80 | millilitres |
syrup
Lemon Aspen |
* |
| 15 | millilitres |
white wine vinegar
|
*
|
| 2 | each |
hot chili peppers
up to 6m, (depending on heat/size) de-seeded & finely chopped |
*
|
| 1 | tablespoon |
ginger
minced |
|
| ¼ | teaspoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the salad: | |||
| 1 | each |
rice vermicelli
rice or mung bean, 1 package |
* |
| 2E+1 | each |
shrimp
green, or shrimp, peeled and de-veined |
*
|
| 1E+1 | millilitres |
olive oil
|
*
|
| 15 | millilitres |
soy sauce, light
|
*
|
| 2E+2 | grams |
pea shoots
chopped |
* |
| 1E+2 | grams |
mung bean sprouts
|
|
| 8E+1 | grams |
snow pea pods
coarsely chopped |
|
| 5E+1 | grams |
macadamia nuts
coarsely chopped |
|
| 5E+1 | grams |
mushrooms, shiitake
coarsely chopped |
|
| For the dressing: | |||
| 8E+1 | millilitres |
syrup
Lemon Aspen |
* |
| 15 | millilitres |
white wine vinegar
|
*
|
| 2 | each |
hot chili peppers
up to 6m, (depending on heat/size) de-seeded & finely chopped |
*
|
| 15 | ml |
ginger
minced |
|
| 1.3 | ml |
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.
