Prawn and Kelp Noodle Salad
Photography Manja Wachsmuth.
Keep a packet of these gluten-free shelf-staple noodles in the pantry and use as a base for salads, Asian soups and stir fries.
Serves: 4
INGREDIENTS
400 grams raw, peeled prawns
2 tablespoons olive oil
1 tablespoon sesame seeds
½ a bag kelp noodles*
1 cup frozen edamame beans, cooked
2 spring onions, sliced thinly
1 long red chilli, sliced thinly
1 medium carrot, julienned
1½ cups shredded red cabbage
¼ cup roasted cashew nuts or peanuts
good handful coriander
Dressing
3 tablespoons olive oil
½ teaspoon sesame oil
finely grated zest and juice ½ an orange
1 clove garlic, crushed
1 teaspoon Dijon mustard
sea salt and freshly ground pepper
METHOD
Heat the oil in a sauté pan and when hot add the prawns. Season and sprinkle over the sesame seeds. Sauté until the prawns are just cooked through. Cool.
Put the noodles in a large bowl and pull them apart with your fingers to separate the strands. Rinse under cold water then drain well.
Dressing: Whisk all the ingredients together in a large bowl and season.
To assemble: Add all the ingredients, including the prawns, to the dressing and toss well to coat.
Divide the salad between bowls.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.