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Sesame prawn salad with miso dressing
Sesame prawn salad with miso dressing
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Impress with a Japanese prawn salad and miso dressing.
Ingredients:
  • 1 tsp sesame oil
  • 20 (about 1kg) green prawns, peeled leaving tails intact, deveined
  • 18.00 gm sesame seeds
  • 9.20 gm peanut oil
  • 55g (1 cup) bean sprouts, trimmed
  • 1 x 100g pkt snow pea sprouts, trimmed, halved
  • 125.00 ml fresh mint leaves
  • 4 green shallots, ends trimmed, thinly sliced diagonally
  • 1/4 wombok (Chinese cabbage), finely shredded
  • 1 red capsicum, halved, deseeded, thinly sliced
  • 2 celery sticks, ends trimmed, thinly sliced diagonally
  • 4 radishes, ends trimmed, thinly sliced
  • 60ml (1/4 cup) peanut oil
  • 20.00 ml rice wine vinegar
  • 21.00 gm light soy sauce
  • 12.00 gm miso paste
  • 2 tsp finely grated fresh ginger
  • 1 garlic clove, crushed
Instructions:
  • Prepare the miso dressing by combining peanut oil, vinegar, soy sauce, sesame oil, miso, ginger, and garlic in a screw-top jar. Shake vigorously until fully mixed. Adjust seasoning with salt and pepper to taste.
  • In a bowl, combine prawns and sesame seeds, tossing to coat evenly. Heat oil in a non-stick frying pan over medium-high heat. Cook half of the prawns for 2-3 minutes until they curl and change color, then transfer to a heatproof bowl. Repeat the process with the remaining prawns.
  • Mix together the bean sprouts, snow pea sprouts, mint, shallot, wombok, capsicum, celery, and radish in a bowl.
  • Plate the salad, generously top with succulent prawns, and elegantly drizzle with flavorful miso dressing before serving.

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