Spicy prawn, wombok and shredded pea salad

Cooking Salads Spicy prawn, wombok and shredded pea salad

Wombok (Chinese cabbage) is easy to prepare, low in calories, and high in fibre and immunity-boosting vitamin C.

Lables: Low fat Low kilojoule Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. Combine chilli, garlic, 1 tbs lime juice and 2 tsp oil in a glass dish. Add prawns. Stir to coat. Set aside for 10 minutes, to marinate.
  2. Meanwhile, place wombok, pak choy, snow pea, sugar snap pea, tomato and mint in bowl. Whisk tamari, sugar and remaining lime juice and oil in bowl. Add to salad. Toss to combine.
  3. Heat a chargrill over high heat. Spray with olive oil. Cook prawns for 1-2 minutes each side or until just cooked through.
  4. Divide salad among plates. Top with prawns. Serve with lime wedges.

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1/2-1 tsp dried red chilli flakes, to taste
2 garlic cloves, crushed
2 tbsp lime juice
1 tbsp extra virgin olive oil
500g green prawns, peeled, tails intact
1/2 small wombok, trimmed, finely shredded
1 bunch baby pak choy, trimmed, shredded
100g snow peas, trimmed, thinly sliced
100g sugar snap peas, trimmed, halved
200g mixed grape tomatoes, halved
1/2 cup fresh mint leaves, shredded
1 tbsp salt reduced tamari
2 tsp brown sugar
Lime wedges, to serve

Adv

Autors
Preparation time
25
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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