Sticky Prawn & Vermicelli Salad

Dinner 

SERVES  2

PREP  10mins

COOK  10mins

Gluten Free, Dairy Free, Egg Free

Ingredients

450g large green shelled prawns

100g rice vermicelli

1 1/2 tbs sesame oil

1 tbs sesame seeds

4 tbs chopped cashews

1 Lebanese cucumber, seeds removed and thinly sliced

150g snow peas, trimmed and thinly sliced

2 limes

1 spring onion, thinly sliced

1 long red chilli, thinly sliced

Marinade

3 tbs tamari or soy sauce

1 1/2 tbs honey

3cm piece ginger, finely grated

1 clove garlic, finely grated

Method

1 Combine marinade ingredients and prawns in a freezer bag, for 10 minutes, turning  regularly.

2 Pour boiling water over noodles and set aside for 2 minutes. Drain and toss with sesame oil.

3 Heat a non stick frypan over medium heat, toast sesame seeds for a couple of minutes and set aside. Add cashews and toast, set aside.

4 Add prawns to pan and cook a few minutes each side. Set aside.

5 Toss cucumber, snow peas, 1 tbs lime juice noodles and sesame seeds.

6 Divide salad between two bowls, top with prawns, cashews, spring onions and chilli and serve with lime cheeks.

Nutritional Information

Per Serve

Energy   Calories    Protein Carbs   Fibre  Sugar   Fat       Sat. Fat
3354kj 801.3cal 58.5g 69.6g 8.5g 22.6g 30.5g 4.8g

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dale@dalenelson.com

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