Budget recipes
Warm Asian prawn salad for $2.75 per serve
See more recipes in this Week's Woman's Day.
INGREDIENTS
canola oil, 1 tablespoon
banana prawns, 400g,
peeled, deveined
garlic, 1 clove, crushed
wombok (Chinese cabbage),
¼, shredded
carrot, 1, coarsely grated
capsicum, 1 small, seeded,
thinly sliced
snow pea sprouts, 1 cup, trimmed, halved
green onions, 4, trimmed,
thinly sliced
salted peanuts, chopped,
2 tablespoons,
long red chilli, 1, shredded
DRESSING
rice vinegar, 2 tablespoons
soy sauce, 1 tablespoon
hoisin sauce, 1 tablespoon
sesame oil, 1 teaspoon
brown sugar, 1 teaspoon
METHOD
- Heat oil in a wok or large frying pan on high. Stir-fry prawns and garlic 3-4 minutes, until prawns change colour and are cooked through. Remove from heat
- DRESSING: In a jug, whisk all ingredients together.
- Combine the wombok, carrot, capsicum, sprouts and onion in a large bowl. Add prawns and dressing. Toss to coat.
- Serve salad topped with nuts and shredded chilli.
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