Grilled prawns with soy and wasabi dipping sauce
10
Points®
Total time: 25 min • Prep: 20 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
A soy and wasabi dipping sauce gives these grilled green prawns and soba noodle salad a big, bold hit of flavour
Ingredients
Dry soba noodles (100% buckwheat)
240 g
Lemon juice
⅓ cup(s), (80ml)
Sweet chilli sauce
¼ cup(s), (60ml)
Sesame oil
1 tbs
Soy sauce
½ cup(s), (125ml)
Fresh ginger
3 tsp, finely grated
Garlic
1 clove(s), crushed
Green shallot(s)
4 individual, thinly sliced
Red capsicum
1 small, thinly sliced
Snow peas
180 g, (buy 200g), thinly sliced
Chinese cabbage (wombok)
2 cup(s), (1/4 of small cabbage), finely shredded
Fresh coriander
⅓ cup(s), leaves, chopped
Wasabi paste
10 g
Raw peeled prawns
400 g, peeled, thawed
Dried chilli flakes
1 tsp
Instructions
1
Cook noodles in a large saucepan of boiling salted water, following packet instructions. Drain and refresh under cold water. Combine juice, sweet chilli sauce, 2 teaspoons sesame oil and 2 tablespoons soy sauce, ginger and garlic in a large bowl. Add soba noodles, green shallots, capsicum, snow peas and shredded wombok. Toss together, then top with coriander.
2
Meanwhile, combine remaining soy sauce and wasabi paste in a small bowl, then pour into dipping bowls. Combine prawns, chilli flakes and remaining sesame oil in a medium bowl. Heat a chargrill pan or barbecue over high heat. Add prawns and cook for 1–2 minutes or until cooked, then serve with dipping sauce and salad.
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