Categories: Salads

Ingredients

• 2 T oil
• 500 g raw prawns, cleaned
• 3 T sweet chilli sauce
• 1 packet instant noodles
• 4 T mixed seeds (sunflower, sesame)
• 1/4 small green cabbage, finely sliced
• 2 spring onions, or handful of chives chopped
• 1 medium carrot, grated
• small handful each fresh mint and coriander
• 1/2 quantity of dressing
• Dressing:
• 3/4 C salad oil
• 3 T sugar
• 5 T white wine vinegar or lime juice
• 2 t fresh grated ginger
• 1/2 t salt
• 1 t ground pepper
• 1 small red chilli, seeds removed, finely diced

Directions

1. Make dressing by combining ingredients in jar, and shaking well to combine.

2. Fry prawns in heated oil in pan, until prawns are pink in colour. (Can be bbq’d).

3. Remove from heat, stir in chilli sauce.

4. Heat frying pan, crumble instant noodles into pan and lightly toast until beginning to colour.

5. Tip into salad bowl, then add seeds to pan and toast for couple minutes until lightly coloured. Add these to salad bowl.

6. Add remaining salad ingredients and half dressing to salad bowl and toss well.

7. Serve salad topped with warm prawns and juices.

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