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.

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