Prawn salad

Serves 6 (as an appetiser) Preparation time 15 minutes Cooking time 5 – 10 minutes

You need

• 2 packets (70 g each) two-minute noodles • 24 prawns, cleaned and peeled

• 1 teaspoon grated lemon zest

• salt and ground black pepper, to taste

• 2 tablespoons oil, for shallow frying

• ½ cup edamame beans, shelled

• 1 large carrot, peeled and grated

• ½ cup white bean sprouts, rinsed and patted dry

• 1 – 2 ripe avocados, peeled, sliced and drizzled with lemon juice

• micro herbs or fresh coriander (see tip)

For the salad dressing

• 2 tablespoons oil

• 2 tablespoons rice vinegar

• 2 tablespoons soya sauce

• 2 teaspoons sesame oil

• 2 teaspoons fish sauce

• 1 small chilli, chopped

• 2 cm piece of fresh ginger, peeled and grated

Here’s how

1 Add all the ingredients for the salad dressing to a glass jar and shake to combine. Taste and adjust the flavours to your preference.

2 Preheat the oven to 180˚ C. Break the noodles into small pieces and spread them out on a baking sheet. Bake for 5 – 10 minutes or until golden brown. Set aside to cool.

3 Mix the prawns and lemon zest together. Season to taste with salt and pepper. Heat the oil in a pan on the stove or over the coals and fry the prawns until pink and juicy.

4 Mix the warm prawns and crispy noodles with the edamame beans, carrot, bean sprouts and salad dressing. Transfer the salad to a plate and add the avocado and herbs. You can set the salad aside for a short while for the flavours to develop, but not too long or the noodles will lose their crunch.

• TIP You can replace the micro herbs with lettuce, baby spinach or even cucumber slices.