Prawns

Matt Moran's prawn and noodle salad with sesame dressing

Name: Matt Moran's prawn and noodle salad with sesame dressing
Yield: 4
Ingredients: 250g sugar snaps peas, trimmed; 270g ramen noodles; 20 medium cooked prawns, peeled (tails intact), de-veined; 1 Lebanese cucumber, thinly sliced into ribbons using a mandoline; 1⁄2 bunch radishes, thinly sliced using a mandoline; 1⁄2 red onion, thinly sliced; 1 cup mizuna and red vein sorrel leaves; 1⁄2 tbs toasted black sesame seeds, to serve; 1⁄2 cup (125ml) Kewpie (Japanese) mayonnaise; 2 tbs mirin; 1 tbs rice wine vinegar; 2 tsp sesame oil

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by Matt Moran

Chef and delicious. Produce Awards judge

Jan 15, 2018

“A satisfying Japanese-influenced salad” - Matt Moran.

250g sugar snaps peas, trimmed
270g ramen noodles
20 medium cooked prawns, peeled (tails intact), de-veined
1 Lebanese cucumber, thinly sliced into ribbons using a mandoline
1⁄2 bunch radishes, thinly sliced using a mandoline
1⁄2 red onion, thinly sliced
1 cup mizuna and red vein sorrel leaves
1⁄2 tbs toasted black sesame seeds, to serve

Sesame dressing

1⁄2 cup (125ml) Kewpie (Japanese) mayonnaise
2 tbs mirin
1 tbs rice wine vinegar
2 tsp sesame oil

Method

1.

Bring a large pan of salted water to a boil over a high heat, cook sugar snaps for 1 minute, remove with a slotted spoon and plunge into iced water to chill. Drain, then cut in half, diagonally.
2.

Cook noodles according to packet instructions, drain and rinse under cold running water. Drain well and transfer to a large bowl.
3.

For the dressing, combine all the ingredients in a small bowl and season.
4.

To serve, add dressing to noodles and toss to combine. Add remaining salad ingredients and toss to combine. Serve immediately.