Asian Prawn Salad

Asian Prawn Salad Photo: Tamara West

Ingredients:

• 1 tablespoon salt
• 2 teaspoons white sugar
• 300 g prawns, peeled and
• de-veined
• 1 tablespoon grapeseed oil
• ½ head broccoli, cut into florets
• 2 cups broccolini
• 100 g shiitake mushrooms
• 1 cup snow peas
• 1 sheet nori (dried seaweed),
• available at most supermarkets
• or Asian grocery shops
• 1 cup spinach leaves
• ½ cup roasted peanuts
• 2 tablespoons toasted sesame
• seeds

Dressing:

• 1 teaspoon rice vinegar
• 1 tablespoon white miso paste
• 1 tablespoon soy sauce
• 2 tablespoons mirin
• ¼ cup (60 ml) grapeseed or
• peanut oil
• 1 teaspoon sesame oil
• ½ tablespoon grated fresh
• ginger

Method:

Add salt and sugar to 2 cups water in a saucepan and bring to boil. Add the prawns and cook for 1 minute. Remove prawns and put on a plate to cool. In a frying pan, heat the oil and sauté the broccoli and broccolini
for 1 minute. Add the mushrooms and snow peas and sauté for a further minute. Remove from pan and cool.
Heat a non-stick pan and toast the nori for a minute on each side, or until crispy. Remove from pan to cool and shred roughly into small pieces. Make the dressing by whisking together all the ingredients. Toss through the vegetables and spinach leaves.

To serve:

Place salad on a serving dish with prawns on top.
Sprinkle with nori, nuts and sesame seeds.