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.
PRAWNS WITH CHINESE CABBAGE
Serves 4
Dressing
2 Tbsp miso
1 Tbsp grated ginger
1 clove garlic
1 Tbsp tahini
1 Tbsp soy sauce
1 Tbsp lemon zest
2 Tbsp lemon juice
1 tsp brown sugar
¼ cup of water
1 Tbsp neutral oil
16 raw banana prawns, peeled
1 Tbsp sweet chilli
4 cup shredded Chinese cabbage
2 cups cooked noodles
Extra limes to squeeze over top
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 bowl and drizzle over the remaining dressing.
