Prawns with Chinese cabbage
( SERVES 4 )
Photo by Babiche Martens
Banana prawns are spectacular — so big and juicy. Together with a few simple ingredients including cabbage and noodles, they work to create this understated but delicious dish.
I keep the dressing for this recipe in the fridge and will also drizzle it on coleslaw, chicken kebabs, add to a miso soup or in a stir-fry as here.
For the dressing
|2 Tbsp||Miso paste|
|1 Tbsp||Grated ginger|
|1 Tbsp||Soy sauce|
|1 Tbsp||Lemon zest|
|2 Tbsp||Lemon juice|
|1 tsp||Brown sugar|
For the prawns
- For the dressing, into a blender (or jar) place the miso, ginger, garlic, tahini, soy, lemon, brown sugar and water. Blitz or shake until well combined. Set aside.
- Heat the oil in a frying pan until hot. Cook the prawns in two batches then remove and toss them in the chilli sauce.
- Add the cabbage and cook for 3 or 4 minutes until wilted. Add noodles and return the prawns.
- Mix through half of the dressing. Serve into bowls and drizzle over the remaining dressing.
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