Name: Warm asian prawn salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: Dressing; 2 tablespoon rice vinegar; 1 tablespoon soy sauce; 1 tablespoon hoisin sauce; 1 teaspoon sesame oil; 1 teaspoon brown sugar; 1 tablespoon canola oil; 400 gram banana prawns, peeled, deveined; 1 clove garlic, crushed; 1/4 wombok (chinese cabbage), shredded; 1 carrot, coarsely grated; 1 small capsicum, seeded, thinly sliced; 1 cup snow pea sprouts, trimmed, halved; 4 green onions, trimmed, thinly sliced; 1 shredded salted peanuts, chopped, 2 tablespoons,; long red chilli

Ingredients

Dressing

2 tablespoon rice vinegar

1 tablespoon soy sauce

1 tablespoon hoisin sauce

1 teaspoon sesame oil

1 teaspoon brown sugar

1 tablespoon canola oil

400 gram banana prawns, peeled, deveined

1 clove garlic, crushed

1/4 wombok (chinese cabbage), shredded

1 carrot, coarsely grated

1 small capsicum, seeded, thinly sliced

1 cup snow pea sprouts, trimmed, halved

4 green onions, trimmed, thinly sliced

1 shredded salted peanuts, chopped, 2 tablespoons,

long red chilli

Method

1.Heat oil in a wok or large frying pan on high. Stir-fry prawns and garlic 3-4 minutes, until prawns change colour and are cooked through. Remove from heat.

2.DRESSING: In a jug, whisk all ingredients together.

3.Combine the wombok, carrot, capsicum, sprouts and onion in a large bowl. Add prawns and dressing. Toss to coat.

4.Serve salad topped with nuts and shredded chilli.

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