Serve salt and pepper prawns on a fresh edamame and soba noodle salad.
Ingredients
- 180g soba noodles
- 250g snow peas, thinly sliced lengthways
- 200g frozen edamame or broad beans
- 1 carrot, peeled, cut into matchsticks
- 1/2 cup coriander leaves (optional)
- 2 teaspoons sesame oil
- 2 teaspoons salt-reduced soy sauce
- 600g fresh or thawed frozen prawns, peeled leaving tails intact, deveined
- 1 teaspoons sea salt flakes
- 1 teaspoons coarsely ground black pepper
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon Chinese five spice
- Olive oil spray
Method
- Cook the noodles in a large saucepan of boiling water following packet directions, adding the snow peas in the last 30 secs of cooking. Refresh under cold water. Drain well.
- Meanwhile, cook the edamame or broad beans in a large saucepan of boiling water following packet directions. Refresh under cold water. Drain well. Peel and add to noodle mixture. Add carrot, coriander, sesame oil and soy sauce and toss to combine.
- Thread prawns onto soaked bamboo skewers. Place salt, combined pepper and Chinese five spice in a small bowl. Stir to combine. Lightly sprinkle prawns with half the salt mixture.
- Heat a barbecue grill or chargrill on medium. Lightly spray prawns with oil. Cook for 2 mins each side or until prawns change colour. Transfer to a platter. Sprinkle with a little of the remaining salt mixture.
- Serve the prawns with noodle salad and remaining salt mixture.
Recipe: http://www.taste.com.au
