Prawns with Chinese cabbage

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	Garlic clove
1 Tbsp	Tahini
1 Tbsp	Soy sauce
1 Tbsp	Lemon zest
2 Tbsp	Lemon juice
1 tsp	Brown sugar
¼ cup	Water

For the prawns

1 Tbsp	Neutral oil
16	Banana prawns, raw, peeled (Main)
1 Tbsp	Sweet chilli sauce
4 cups	Chinese cabbage, shredded
2 cups	Noodles, cooked
2	Limes, for squeezing

Directions

1. 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.
2. Heat the oil in a frying pan until hot. Cook the prawns in two batches then remove and toss them in the chilli sauce.
3. Add the cabbage and cook for 3 or 4 minutes until wilted. Add noodles and return the prawns.
4. Mix through half of the dressing. Serve into bowls and drizzle over the remaining dressing.

More tasty and fresh recipes from Angela

• Sunflower seed pate
• Avocado and basil smoothie