nori prawn salad with broccolini
- 20 large green (uncooked) prawns (shrimp),peeled, deveined and tails intact
- 1 tablespoon sesame oil
- 2 cloves garlic, crushed
- ⅓ cup (20g) nori (dried seaweed) flakes+
- 4 cups baby spinach leaves
- 1 cup (260g) podded frozen edamame beans, blanched
- 2 bunches broccolini, trimmed and blanched
- 1 long red chilli, thinly sliced
- micro (baby) coriander (cilantro) leaves, to serve
sesame tamari dressing
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 2 teaspoons tamari
- 2 tablespoons water
- Preheat oven to 200°C (400°F). To make the dressing, place the oil, honey, tamari and water in a bowl and whisk to combine. Set aside.
- Place the prawns, oil and garlic in a large bowl and toss to coat. Place half the nori on a plate and press the prawns in the nori to coat all sides.
- Place the prawns on a large lightly greased oven tray lined with non-stick baking paper and cook for 5–6 minutes or until just cooked through.
- Place the spinach, edamame, broccolini, chilli, dressing and remaining nori in a bowl and toss to combine.
- Divide the mixture between serving bowls and top with the prawns and coriander to serve. Serves 4.
+ Nori is a red seaweed that becomes green or black once dried. The large dried sheets are often used to make sushi rolls but you can also buy it in flakes to sprinkle through salads or coat seafood or meat. Find it in health food stores and select greengrocers.
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