Prawn and Kelp Noodle Salad
Photography by Manja Wachsmuth.
Keep a packet of these gluten-free shelf-staple noodles in the pantry and use as a base for salads, Asian soups and stir fries.
Serves: 4
INGREDIENTS
400 grams raw, peeled prawns
2 tablespoons olive oil
1 tablespoon sesame seeds
½ a bag kelp noodles*
1 cup frozen edamame beans, cooked
2 spring onions, sliced thinly
1 long red chilli, sliced thinly
1 medium carrot, julienned
1½ cups shredded red cabbage
¼ cup roasted cashew nuts or peanuts
good handful coriander
Dressing
3 tablespoons olive oil
½ teaspoon sesame oil
finely grated zest and juice ½ an orange
1 clove garlic, crushed
1 teaspoon Dijon mustard
sea salt and freshly ground pepper
METHOD
Heat the oil in a sauté pan and when hot add the prawns. Season and sprinkle over the sesame seeds. Sauté until the prawns are just cooked through. Cool.
Put the noodles in a large bowl and pull them apart with your fingers to separate the strands. Rinse under cold water then drain well.
Dressing: Whisk all the ingredients together in a large bowl and season.
To assemble: Add all the ingredients, including the prawns, to the dressing and toss well to coat.
Divide the salad between bowls.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeDuck and Noodle Salad with Sweet Chilli Dressing
Article by Claire Aldous
RecipeSoba Noodle Salad with Miso & Sesame Dressing
Article by Kelly Gibney
RecipeTuna and Noodle Salad with Coriander and Cashew Nut Relish
Article by Claire Aldous
RecipeBuckwheat Noodle and Roasted Tomato Salad with Hoisin and Sesame Dressing
Article by Claire Aldous
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!