Edamame or young soy beans add a nutty taste to this speedy prawn salad.
- In a glass bowl, whisk together 2 teaspoons of the oil, 2 teaspoons vinegar, 2 teaspoons lime juice, 1 teaspoon ginger and 2 teaspoons soy sauce. Add prawns. Stir. Set aside to marinate.
- Bring a large saucepan of water to the boil over high heat. Cook the edamame beans for 5 minutes or until tender. Use a slotted spoon to transfer to a bowl of iced water. Drain. Remove beans from pods. Discard pods.
- Reserve 1/4 cup of the edamame beans. Put remaining beans and remaining oil, vinegar, lime juice, ginger and soy sauce in a food processor. Add sugar and season. Process until a coarse paste forms. Reserve 1/3 cup of the edamame pesto.
- Cook the soba noodles in a saucepan of boiling water following the packet directions until just tender. Drain. Refresh under cold running water. Transfer the noodles to a large bowl. Add the edamame pesto, radish, green shallot and cucumber. Toss to combine.
- Heat a frying pan over medium-high heat. Add the prawn mixture and cook, stirring occasionally, for 4 minutes or until prawns change colour.
- Divide the noodle mixture among serving bowls. Top with the prawns and a spoonful of the reserved edamame pesto. Sprinkle with the reserved edamame beans, extra green shallot, and herbs.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set