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PRAWN AND PICKLED GINGER SALAD

PRAWN AND PICKLED GINGER SALAD

Servings: 4

Ingredients

½ pkt cellophane rice noodles
20 cooked king prawns
2 shallots, finely sliced
Handful of mint leaves
Handful of coriander leaves
2 baby marrows, ribboned and blanched
12 pieces pickled ginger

DRESSING:
2 heaped tsp ginger and garlic relish
½ cup lemon juice
A splash of fish sauce (optional)
6 tsp soft palm sugar, or to taste
1 red chilli, sliced

Directions

Soak the rice noodles in boiling water until soft. Drain and refresh under cold water.

Clean the prawns by removing the heads and de-veining the tails. Peel the tails, leaving the last segment intact. Blanch the prawns in boiling salted water until they turn pink and are just cooked. Drain and set aside to cool.

Drop the ribbons of baby marrow into a pot of boiling salted water for 30 seconds before refreshing them under ice cold water to stop the cooking process.

Make the dressing by whisking all the ingredients together. Taste it to make sure the flavours are balanced in terms of sweet, sour and saltiness.

In a large bowl, combine all the salad ingredients. Add the salad dressing and toss well to make sure everything is well coated. Dish into serving bowls and serve immediately.

Tip: If you don’t have or don’t like fish sauce, you can season your dressing with salt instead. You can also replace the palm sugar with normal sugar, preferably organic brown.

Ingredients

½ pkt cellophane rice noodles
20 cooked king prawns
2 shallots, finely sliced
Handful of mint leaves
Handful of coriander leaves
2 baby marrows, ribboned and blanched
12 pieces pickled ginger

DRESSING:
2 heaped tsp ginger and garlic relish
½ cup lemon juice
A splash of fish sauce (optional)
6 tsp soft palm sugar, or to taste
1 red chilli, sliced

Directions

Soak the rice noodles in boiling water until soft. Drain and refresh under cold water.

Clean the prawns by removing the heads and de-veining the tails. Peel the tails, leaving the last segment intact. Blanch the prawns in boiling salted water until they turn pink and are just cooked. Drain and set aside to cool.

Drop the ribbons of baby marrow into a pot of boiling salted water for 30 seconds before refreshing them under ice cold water to stop the cooking process.

Make the dressing by whisking all the ingredients together. Taste it to make sure the flavours are balanced in terms of sweet, sour and saltiness.

In a large bowl, combine all the salad ingredients. Add the salad dressing and toss well to make sure everything is well coated. Dish into serving bowls and serve immediately.

Tip: If you don’t have or don’t like fish sauce, you can season your dressing with salt instead. You can also replace the palm sugar with normal sugar, preferably organic brown.

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