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Chapman's Asian Prawn Salad
Ingredients:
- 500g Chapman’s Prawn Tails, Defrosted
- 250g Glass Noodles
- 200g Red Cabbage, Shredded
- 2 Avocados, Chopped
- 1 Small Cucumber, Chopped
- 125g Spring Onions, Sliced
- 100g Peanuts
- Coriander to Garnish
- CHILLI & LIME DRESSING:
- 100ml Olive Oil
- 50ml Sesame Oil
- 100ml Rice Wine Vinegar
- 5ml Sugar
- Juice of 2 Limes
- 2 Cloves Garlic, Crushed
- 1 Teaspoon Crushed Dried Chillies (alternatively use 2 fresh chillies, chopped)
- Salt & Pepper to Taste
Method:
- Combine all the ingredients for the salad dressing and whisk well.
- Boil or steam the Chapman’s prawn tails until pink (3-4 minutes).
- To cook the glass noodles, place in a bowl and cover with boiling water. Soak until they are al dente (approximately 5 minutes). Rinse and drain before adding to the salad.
- Toast the peanuts in a hot pan until brown.
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