Caramelised Prawns Lasagne Stack
5 min·Asian
Caramelised Prawns Lasagne Stack
Ingredients
Prawns
- 3 tsp Golden Fields peanut oil
- 500g green king prawns, peeled, deveined (leaving tails intact)
- 2 garlic cloves, thinly sliced
- 1 red chilli, finely chopped
- 1 tbsp sugar
Lasagne
- 4 sheets fresh lasagne sheets, halved crossways
Dressing
- 1/2 cup (125ml) fresh lemon juice
- 1 tbsp Chang's sesame oil
- 1 tbsp sweet chilli sauce
Vegetables & Herbs
- 1/2 red onion, finely chopped
- 6 radish, finely chopped
- 4 Lebanese cucumber, peeled into ribbons
- 1 cup fresh mint leaves
Instructions
4 steps
- 1
Heat the peanut oil in a wok over a high heat. Add the prawns, garlic and chilli, and cook, tossing, for 2-3 minutes or until almost cooked through. Quickly add the sugar and toss to caramelise. Remove from the heat.
2 min - 2
Bring a large saucepan of water to the boil. Cook the lasagne squares, a few at a time, for 1-2 minutes. Drain and place onto a tray. Repeat with the remaining sheets.
1 min - 3
Whisk together the lemon juice, sesame oil and sweet chilli sauce. Add the onion and radish.
- 4
To assemble, layer the lasagne sheets with the prawns, cucumber and mint, and drizzle with the dressing to serve.
Progress
0 / 4 steps