Prawn and Kelp Noodle Salad

, from Issue #58. September, 2015
Photography by Manja Wachsmuth.
Prawn and Kelp Noodle Salad

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.