Bookmark Recipe

Dublin Bay Prawns with An Asian Dressing

Name: Dublin Bay Prawns with An Asian Dressing
Cook time: 20 min
Yield: 4
Ingredients: 3 00 g 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

This is a lovely fresh dressing. It will keep in the fridge for several days so it is worth making extra to serve with green salads, slaw or simple steamed vegetables.

4 people

20 min

Nutrition per serving

kcal

304 kcal
protein

20g
total fat

15g
saturates

5g
iron

2.7mg
carbs

25g

Ingredients

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

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

Drain 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 more

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.