Prawn and Kelp Noodle Salad
Photography by 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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