Wednesday, 20 February 2013

Attempt #39: Asian pinch salad

Prawns or shrimps… while I don’t really know the difference, I know that they taste great on absolutely anything and everything! J

This is one recipe that is definitely a keeper. Would definitely  make this again for future dinner parties as it is extremely easy and most ingredients are easily accessible.

The result:
I omitted chilies and rice noodles as I made this to go with rice. I am not a big fan of coriander either hence I didn’t add that into the dish. Even then, it tastes great! Simple, healthy and yummy.
Jamie's rendition below:



  • 24 frozen raw peeled jumbo king prawns, from sustainable sources, ask your fishmonger, defrosted
  • 1 pinch Chinese five spice
  • 1 thumb-sized piece of fresh ginger, peeled and finely chopped
  • zest and juice of 1 lime
  • sesame oil
  • 50 g fine rice noodles
  • 1 fresh red chilli, deseeded and finely sliced
  • 25 g sesame seeds, lightly toasted
  • 1 small bunch fresh coriander, leaves picked
  • 2 round lettuces, outer leaves removed and discarded, inner leaves reserved


In a bowl, mix the raw prawns with the five-spice, ginger, lime zest and a splash of sesame oil, then leave to marinate.

Meanwhile, cook your rice noodles following pack instructions. Drain and toss in a little sesame oil. Allow them to cool then add the lime juice, chilli, sesame seeds and coriander leaves. Mix well.

Heat a frying pan or wok until really hot and stir-fry the marinated prawns for 2 or 3 minutes until cooked. Set aside.

To assemble your pinch salad, take a nice, cupped lettuce leaf and pile on a little of the noodle salad. Top with a couple of cooked prawns. Repeat until you have 12 little lettuce cups. To eat, pinch each cup together with your fingers and enjoy!

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