Warm Asian Prawn Salad

Salad

Prep Time: 15 min Cook Time: 5 min Servings: 4 Source:

Ingredients

Dressing:

2 tablespoon rice vinegar

1 tablespoon soy sauce

1 tablespoon hoisin sauce

1 teaspoon sesame oil

1 teaspoon brown sugar

1 tablespoon canola oil

400 gram banana prawns, peeled, deveined

1 clove garlic, crushed

1/4 wombok (chinese cabbage), shredded

1 carrot, coarsely grated

1 small capsicum, seeded, thinly sliced

1 cup snow pea sprouts, trimmed, halved

4 green onions, trimmed, thinly sliced

1 shredded salted peanuts, chopped, 2 tablespoons,

long red chilli

Directions

Heat oil in a wok or large frying pan on high. Stir-fry prawns and garlic 3-4 minutes, until prawns change colour and are cooked through. Remove from heat.

DRESSING: In a jug, whisk all ingredients together.

Combine the wombok, carrot, capsicum, sprouts and onion in a large bowl. Add prawns and dressing. Toss to coat.

Serve salad topped with nuts and shredded chilli.