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Salt and pepper prawns on soba noodle salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Savor zesty salt and pepper prawns over a vibrant edamame and soba noodle salad, a delicious dish ready in no time.
Ingredients:
  • 180g soba noodles
  • 250g snow peas, thinly sliced lengthways
  • 200g frozen edamame or broad beans
  • 1 carrot, peeled, cut into matchsticks
  • 125.00 ml coriander leaves
  • 10.60 gm salt-reduced soy sauce
  • 600g fresh prawns or thawed frozen prawns, peeled leaving tails intact, deveined
  • 2.40 gm sea salt flakes
  • 1 tsp coarsely ground black pepper
  • 1/2 tsp ground white pepper
  • 1/2 tsp Chinese five spice
  • Olive oil spray
Instructions:
  • Boil the noodles in a large saucepan as directed on the packet, then add the snow peas for the last 30 seconds of cooking. Rinse with cold water and drain thoroughly.
  • While the noodles are cooking, prepare the edamame or broad beans according to the package instructions in a large saucepan of boiling water. Once cooked, refresh them under cold water, drain well, and peel before adding them to the noodle mixture. Mix in the carrot, coriander, sesame oil, and soy sauce, then toss everything together until well combined.
  • Skewer the prawns onto bamboo sticks. Mix salt, pepper, and Chinese five spice in a small bowl. Sprinkle half of the salt mixture evenly over the prawns.
  • Preheat a barbecue grill or chargrill to medium heat. Lightly coat prawns with oil and grill for 2 minutes on each side or until they turn color. Place them on a platter and lightly sprinkle with some of the remaining salt mixture.
  • Plate the prawns alongside the noodle salad and sprinkle over the remaining salt mixture for an added burst of flavor.

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