Prawn and Soba Noodle Salad
Kickstart your new year diet with this nutritious and satisfying salad!
Who said salads are boring? You’ll be coming back for seconds once you try the talented Chef Matt Conquest’s fusion seafood salad that will keep your weight down but your spirits high this summer.
Ingredients
Serves 4
Prawns:
1kg large green king prawns, peeled and de-veined 2 tbsp mixed (black and white) sesame seeds
1 garlic clove, finely grated
Lime zest
1 tbsp sesame oil or olive oil
Salt and pepper to taste
Salad:
1 pack soba noodles
2 Lebanese cucumbers, halved and then cut into angled slices
1 red onion (100g), sliced thinly
1 fresh long red chilli, seeded and sliced thinly
1 bunch asparagus, cut into spears and blanched ½ cup mint, picked and torn
½ cup fresh coriander, coarsely chopped
Dressing:
2 tbsp light soy sauce
2 tsp fish sauce
2 tsp grated palm sugar
2 tbsp lime juice
1 tbsp rice wine vinegar
Method
- Mix all the marinade ingredients and pour them over the prawns (you can choose to skewer the prawns or leave them as is).
- Sear the prawns in a hot pan with a dash of oil and cook until lightly browned. Alternatively, fire up the barbecue and grill the prawns over high heat until done.
- Combine the ingredients for the dressing in a salad bowl.
- Cook the soba noodles in salted water for 3-4 minutes. Drain and rinse with cold water and toss into the dressing, along with the other salad ingredients.
- Plate up the salad and top it off with the prawns. Grill a couple of cheeks of lemon or lime to serve if desired.
