Sesame prawn salad with miso dressing
5 min·Japanese
Sesame prawn salad with miso dressing
Ingredients
- 20 (about 1kg) green prawns, peeled leaving tails intact, deveined
- 1 1/2 tbsp sesame seeds
- 2 tsp peanut oil
- 55g (1 cup) bean sprouts, trimmed
- 1 x 100g pkt snow pea sprouts, trimmed, halved
- 1/2 cup fresh mint leaves
- 4 green shallots, ends trimmed, thinly sliced diagonally
- 1/4 wombok (Chinese cabbage), finely shredded
- 1 red capsicum, halved, deseeded, thinly sliced
- 2 celery sticks, ends trimmed, thinly sliced diagonally
- 4 radishes, ends trimmed, thinly sliced
Miso dressing
- 60ml (1/4 cup) peanut oil
Miso dressing
- 1 tbsp rice wine vinegar
Miso dressing
- 1 tbsp light soy sauce
Miso dressing
- 1 tsp sesame oil
Miso dressing
- 2 tsp miso paste
Miso dressing
- 2 tsp finely grated fresh ginger
Miso dressing
- 1 garlic clove, crushed
Instructions
4 steps
- 1
To make the miso dressing, place the peanut oil, vinegar, soy sauce, sesame oil, miso, ginger and garlic in a screw-top jar and shake until well combined. Taste and season with salt and pepper.
- 2
Place the prawns in a bowl. Sprinkle with sesame seeds and toss to coat. Heat half the oil in a non-stick frying pan over medium-high heat. Add half the prawns and cook, turning occasionally, for 2-3 minutes or until they curl and change colour. Transfer to a heatproof bowl. Repeat with remaining oil and prawns.
2.5 min - 3
Combine the bean sprouts, snow pea sprouts, mint, shallot, wombok, capsicum, celery and radish in a bowl.
- 4
Divide the salad among serving plates. Top with prawns and drizzle with miso dressing to serve.
Progress
0 / 4 steps