Ginger Prawn And Noodle Salad Recipe

Name: Ginger Prawn And Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 packet vermicelli glass noodles (rice or mung bean); 20 green prawns or shrimp, no heads or tails, peeled and de-veined; 10ml olive oil; 15ml light soy sauce; 200g snow peas shoots, chopped; 100g bean sprouts; 80g snow peas, coarsely chopped; 50g macadamia nuts, coarsely chopped; 50g shiitake mushrooms, coarsely chopped; Dressing; 80ml lemon aspen syrup (*Can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=10&products_id=39 ); 15ml white wine vinegar; 2 to 6 chillies (depending on their heat and size), de-seeded and finely chopped; 1 tablespoon Buderim minced ginger; 1/4 teaspoon Lemon Myrtle (*Can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id=9 )

Servings: persons

1 packet vermicelli glass noodles (rice or mung bean)
20 green prawns or shrimp, no heads or tails, peeled and de-veined
10ml olive oil
15ml light soy sauce
200g snow peas shoots, chopped
100g bean sprouts
80g snow peas, coarsely chopped
50g macadamia nuts, coarsely chopped
50g shiitake mushrooms, coarsely chopped
Dressing
80ml lemon aspen syrup (*Can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=10&products_id=39 )
15ml white wine vinegar
2 to 6 chillies (depending on their heat and size), de-seeded and finely chopped
1 tablespoon Buderim minced ginger
1/4 teaspoon Lemon Myrtle (*Can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id=9 )

1
Salad:
2
1. 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.
3
2. Marinate the prawns with olive oil and light soy sauce.
4
3. Place the prawns on to a hot char-grill for about 3 to 4 minutes, turning once done.
5
4. 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.
6
Dressing:
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1. To the lemon aspen syrup, add enough of the vinegar to lessen the sweetness and give a suggestion of tartness.
8
2. Add some of the chopped chilli.
9
3. Grate a knuckle of ginger on a slab grater and squeeze a teaspoonful of the juice into the dressing.
10
4. Allow the mix to stand for the flavours to infuse.

681

kcal

Calories

Fat

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 packet vermicelli glass noodles (rice or mung bean), 20 green prawns or shrimp, no heads or tails, peeled and de-veined, 10ml olive oil, 15ml light soy sauce, and more.

Yes, Ginger Prawn And Noodle Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ginger Prawn And Noodle Salad

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