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Yummy Prawn Salad

Catherine Messig

For Dinner ( Fish and Seafood )


Published on

Serves 4


1 1/2 tbs oil
1 onion, diced
2 tsp ginger, minced
1 clove garlic, crushed
300g peeled medium King Prawns, tails intact, deveined
1 packet of rice noodles
2 handfuls of Chinese cabbage, leaves removed and cut diagonally into 1 inch pieces
2 handfuls of bok choy
1 carrot, sliced thinly
1 tbs soy sauce
2 tbs oyster sauce
1 tbs fresh lime juice
1/2 tsp caster sugar
1/4 cup chopped fresh coriander


Place the noodles in a large bowl and cover with boiling water. Set aside for 2 minutes or until tender. Use a fork to separate the noodles. Drain.

Meanwhile, heat a wok over high heat and add the oil. Swirl to coat. Add the onion, ginger, garlic, carrot and prawns and stir-fry for 3-5 minutes.

Add the noodles, soy sauce, oyster sauce, lime juice, sugar, chinese cabbage, bok choy and chopped coriander to the prawn mixture. Stir-fry for 3-4 minutes or until the noodles are heated through.

Divide the stir-fry among serving bowls and top with coriander sprigs to serve.


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