Chinese

“These fragrant, Thai-style mini salads make a great sharing starter or party canapés. ”

Ingredients
  • 5 cm piece of ginger
  • 1 fresh red chilli
  • 25 g sesame seeds
  • 24 raw peeled king prawns , from sustainable sources (defrost first, if using frozen)
  • 1 pinch Chinese five-spice powder
  • 1 lime
  • sesame oil
  • 2 round lettuces
  • 50 g fine rice noodles
  • ½ a bunch of fresh coriander (15g)
Step By Step Method
  1. Peel and very finely chop the ginger and deseed and finely slice the chilli (deseed if you like). Toast the sesame seeds in a dry frying pan until lightly golden, then remove to a bowl.
  2. Mix the prawns with the five-spice and ginger, finely grate in the lime zest and add a splash of sesame oil. Toss to coat, then leave to marinate.
  3. Trim the lettuces, discarding any tatty outer leaves, then click the leaves apart. Pick out 12 nice-looking inner leaves (save the remaining lettuce for another recipe).
  4. Cook the noodles according to the packet instructions, then drain and toss in a little sesame oil. Leave to cool, then squeeze over the lime juice.
  5. Scatter over the chilli and sesame seeds, then pick over the coriander leaves. Mix well.
  6. Stir-fry the marinated prawns in a hot wok or frying pan over a high heat for 2 to 3 minutes, or until just cooked.
  7. Pile pinches of noodle salad onto the lettuce leaves, and top each with a couple of prawns, then tuck in.