30 mins
Super easy
serves 4
About the recipe
These fragrant, Thai-style mini salads make a great sharing starter or party canapés.
Ingredients
5cm piece of ginger
1 fresh red chilli
25g sesame seeds
24 raw peeled king prawns, from sustainable sources (defrost first, if using frozen)
1 pinch of Chinese five-spice powder
1 lime
sesame oil
2 round lettuces
50g fine rice noodles
½ a bunch of fresh coriander (15g)
Method
- Peel and very finely chop the ginger and deseed and finely slice the chilli (deseed if you like). Toast the sesame seeds in a dry frying pan until lightly golden, then remove to a bowl.
- Mix the prawns with the five-spice and ginger, finely grate in the lime zest and add a splash of sesame oil. Toss to coat, then leave to marinate.
- Trim the lettuces, discarding any tatty outer leaves, then click the leaves apart. Pick out 12 nice-looking inner leaves (save the remaining lettuce for another recipe).
- Cook the noodles according to the packet instructions, then drain and toss in a little sesame oil. Leave to cool, then squeeze over the lime juice.
- Scatter over the chilli and sesame seeds, then pick over the coriander leaves. Mix well.
- Stir-fry the marinated prawns in a hot wok or frying pan over a high heat for 2 to 3 minutes, or until just cooked.
- Pile pinches of noodle salad onto the lettuce leaves, and top each with a couple of prawns, then tuck in.
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