Grilled prawns with soy and wasabi dipping sauce
A soy and wasabi dipping sauce gives these grilled green prawns and soba noodle salad a big, bold hit of flavour
Dry soba noodles (100% buckwheat)
⅓ cup(s), (80ml)
Sweet chilli sauce
¼ cup(s), (60ml)
½ cup(s), (125ml)
3 tsp, finely grated
1 clove(s), crushed
4 individual, thinly sliced
1 small, thinly sliced
180 g, (buy 200g), thinly sliced
Chinese cabbage (wombok)
2 cup(s), (1/4 of small cabbage), finely shredded
⅓ cup(s), leaves, chopped
Raw peeled prawns
400 g, peeled, thawed
Dried chilli flakes
- 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.
- 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.
TIP: Frozen peeled, ready-to-cook green prawns are available in 400g packets from the freezer cabinet of most major supermarkets.