crispy nori prawn noo­dle salad - - WEEKEND -

serves 4| prep 30 mins | cook­ing 10 mins

100g pkt ver­mi­celli bean thread noo­dles 1 sheet nori, torn into small pieces 25g ( 13 ⁄ cup) panko bread­crumbs 1 egg white, lightly whisked 24 (about 1kg) medium green prawns, peeled and de­veined, tails left in­tact 2 tbs co­conut oil 1 con­ti­nen­tal cu­cum­ber, peeled, de­seeded, cut into match­sticks 2 car­rots, peeled, shred­ded 12 ⁄ large green pa­paya, peeled, de­seeded, shred­ded 4 green shal­lots, trimmed, shred­ded Kew­pie Roasted Sesame Ja­panese Dress­ing, to serve 1 tbs black or white sesame seeds, to serve Baby kale leaves, to serve (op­tional)

1 Place the noo­dles in a heat­proof bowl and cover with boil­ing wa­ter. Set aside for 1-2 min­utes or un­til the noo­dles are translu­cent. Drain and set aside to cool. 2 Place the nori and 1 tbs panko crumbs in a jug. Use a stick blender to process un­til a fine dust forms. Trans­fer to a bowl and stir in the re­main­ing panko crumbs. Place the egg white in a shal­low bowl. Hold a prawn by the tail and dip half the prawn in the egg white, fol­lowed by the panko mix­ture to coat. Trans­fer to a plate lined with bak­ing pa­per. Re­peat with the re­main­ing prawns, egg white and panko mix­ture. 3 Heat the oil in a large fry­ing pan over medium-high heat. Cook the prawns, in batches, for 1 minute each side or un­til golden, crisp and just cooked through. Trans­fer to a plate lined with pa­per towel to drain. 4 Ar­range the noo­dles, cu­cum­ber, car­rot, green pa­paya and shal­lot on a large serv­ing plate. Toss to com­bine. Top with the prawns, driz­zle with the roasted sesame dress­ing and sprin­kle with sesame seeds. Sprin­kle with baby kale, if you like. PER SERVE • 30g protein • 16g fat (9g sat­u­rated fat) • 31g carb • 5g di­etary fi­bre • 394 Cals (1646kj)

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