Sesame prawn salad with miso dressing

Cooking Salads Sesame prawn salad with miso dressing

Amaze your guests with this Japanese-inspired prawn salad with miso dressing.

Lables: Egg free Gluten free Lactose free Milk free Wheat free
  1. To make the miso dressing, place the peanut oil, vinegar, soy sauce, sesame oil, miso, ginger and garlic in a screw-top jar and shake until well combined. Taste and season with salt and pepper.
  2. Place the prawns in a bowl. Sprinkle with sesame seeds and toss to coat. Heat half the oil in a non-stick frying pan over medium-high heat. Add half the prawns and cook, turning occasionally, for 2-3 minutes or until they curl and change colour. Transfer to a heatproof bowl. Repeat with remaining oil and prawns.
  3. Combine the bean sprouts, snow pea sprouts, mint, shallot, wombok, capsicum, celery and radish in a bowl.
  4. Divide the salad among serving plates. Top with prawns and drizzle with miso dressing to serve.

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20 green prawns, peeled leaving tails intact, deveined
1 1/2 tbsp sesame seeds
2 tsp peanut oil
55g bean sprouts, trimmed
1 x 100g pkt snow pea sprouts, trimmed, halved
1/2 cup fresh mint leaves
4 green shallots, ends trimmed, thinly sliced diagonally
1/4 wombok , finely shredded
1 red capsicum, halved, deseeded, thinly sliced
2 celery sticks, ends trimmed, thinly sliced diagonally
4 radishes, ends trimmed, thinly sliced
60ml peanut oil
1 tbsp rice wine vinegar
1 tbsp light soy sauce
1 tsp sesame oil
2 tsp miso paste
2 tsp finely grated fresh ginger
1 garlic clove, crushed

Adv

Autors
Preparation time
20
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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