- 300g Dublin Bay Prawns
- 25g butter
- 1 garlic clove, peeled and crushed
- 150g pan to wok medium noodles
- 1 fennel bulb, cut in half, core removed and discarded
- 1 large carrot, peeled and grated
- Half red onion, finely sliced
- 1 red pepper, thinly sliced
- 60g mange tout, thinly sliced lengthways
- 2 tablesp. coriander, roughly chopped
- 50g roasted cashew nuts, chopped
- Salt and freshly ground black pepper
Dublin Bay Prawns with An Asian Dressing
4 people
20 min
Nutrition per serving
-
kcal304 kcal
-
protein20g
-
total fat15g
-
saturates5g
-
iron2.7mg
-
carbs25g
Ingredients
- 1 lime, zest and juice
- 1 garlic clove, minced
- 3 cm fresh ginger, finely grated
- 1 red chilli, seeded and finely diced
- 1 teasp. honey
- 1 tablep. sesame oil
Dublin Bay prawns and dressing
- 300g Dublin Bay Prawns
- 25g butter
- 1 garlic clove, peeled and crushed
- 150g pan to wok medium noodles
- 1 fennel bulb, cut in half, core removed and discarded
- 1 large carrot, peeled and grated
- Half red onion, finely sliced
- 1 red pepper, thinly sliced
- 60g mange tout, thinly sliced lengthways
- 2 tablesp. coriander, roughly chopped
- 50g roasted cashew nuts, chopped
- Salt and freshly ground black pepper
Asian Dressing
- 1 lime, zest and juice
- 1 garlic clove, minced
- 3 cm fresh ginger, finely grated
- 1 red chilli, seeded and finely diced
- 1 teasp. honey
- 1 tablep. sesame oil
Method
Copy TextDrain the prawns if frozen. Melt half the butter in a large frying pan over a medium heat. Add half the garlic and allow to cook for a minute. Then add half the prawns. Cook for two minutes, stirring regularly. Remove and set aside. Add the remaining butter and garlic to the pan then add the rest of the prawns. Cook and remove from the heat.
Place the noodles in a large bowl. Thinly slide the fennel bulb and add to the bowl along with the carrot, onion, red pepper, mange tout, coriander and cashew nuts. Mix well together and season.
To make the dressing: Mix the lime zest and juice, garlic, ginger, chilli, honey and sesame oil. Season and taste.
To serve: Mix the dressing through the noodle mixture. Divide the noodle salad between 4 plates, scatter the prawns on top.
The Quality Mark & You
Learn moreMethod
Copy TextDrain the prawns if frozen. Melt half the butter in a large frying pan over a medium heat. Add half the garlic and allow to cook for a minute. Then add half the prawns. Cook for two minutes, stirring regularly. Remove and set aside. Add the remaining butter and garlic to the pan then add the rest of the prawns. Cook and remove from the heat.
Place the noodles in a large bowl. Thinly slide the fennel bulb and add to the bowl along with the carrot, onion, red pepper, mange tout, coriander and cashew nuts. Mix well together and season.
To make the dressing: Mix the lime zest and juice, garlic, ginger, chilli, honey and sesame oil. Season and taste.
To serve: Mix the dressing through the noodle mixture. Divide the noodle salad between 4 plates, scatter the prawns on top.
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