Recipes
Date posted: 26/06/2019
Ingredients
| Julienne carrot | 80g |
| Julienne spring onions | 30g |
| Julienne red cabbage | 100g |
| Julienne sugar snaps | 40g |
| Julienne red onions | 30g |
| Julienne Chinese radish | 60g |
| Everyday Favourites edamame soya beans | 60g |
| Pacific West kuro prawns | 30 |
| Wing Yip rice noodles | 1kg |
| Limes | 3 |
| Lion Korean BBQ sauce | 100ml |
| Everyday Favourites sweet chilli sauce | 250ml |
| Lee Kum Kee premium dark soy sauce | 30ml |
| Everyday Favourites squeezy clear blossom honey | 20g |
| Pure olive oil tin | 60ml |
| Everyday Favourites sesame seeds | 20g |
| Crispy fried onions | 50g |
Method
- Mix all vegetables together for the Asian vegetable mix.
- Cook the prawns as per instructions and keep warm.
- Cook the rice noodles and refresh in cold water / drain and set to one side.
- Mix the Asian vegetable mix with the chilled rice noodles.
- Make the dressing by adding the zest and juice of three limes, Korean BBQ sauce, sweet chilli sauce, soy sauce, honey and oil and whisk until emulsified.
- Toast the sesame seeds until golden brown and set to one side.
- Toss the dressing with the noodles and serve into bowls, then top with cooked prawns, sesame seeds and crispy onions.