Ginger Prawn And Noodle Salad

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   Salad:

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   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.

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   2. Marinate the prawns with olive oil and light soy sauce.

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   3. Place the prawns on to a hot char-grill for about 3 to 4 minutes, turning once done.

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   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.

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   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.

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   2. Add some of the chopped chilli.

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   3. Grate a knuckle of ginger on a slab grater and squeeze a teaspoonful of the juice into the dressing.

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    4. Allow the mix to stand for the flavours to infuse.

* Per serving · 4 servings · Values may vary.