Recipe

Warm asian prawn salad

  • 15 mins preparation
  • 5 mins cooking
  • Serves 4
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Ingredients

Dressing
  • 2 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon brown sugar
Warm asian prawn salad
  • 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

Warm asian prawn salad
  • 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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