Asian-style seafood salad

Name: Asian-style seafood salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 100 g Thai Taste Vermicelli Noodles Nests; 220 g pack Big & Juicy Whole Tiger Prawns, thawed; 1 tbsp toasted sesame oil; 1 tbsp soy sauce; 1 tbsp Cooks' Ingredients Yuzu Juice; 1 mango, peeled, stoned and finely diced; 1 cucumber portion, lightly peeled, seeded and finely diced; 1 Small red onion, finely chopped; 140 g Big & Juicy Crayfish Tails; 2 tbsp coriander, roughly chopped, plus extra sprigs to garnish; 1 little gem lettuce, shredded

This fresh salad includes juicy prawns and crayfish with citrusy yuzu juice. The vermicelli noodles give the dish a delicious chewy texture.

3 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare20 mins
Cook5 mins
Total time25 mins
Plussoaking

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Ingredients

100g Thai Taste Vermicelli Noodles Nests
220g pack Big & Juicy Whole Tiger Prawns, thawed
1 tbsp toasted sesame oil
1 tbsp soy sauce
1 tbsp Cooks' Ingredients Yuzu Juice
1 mango, peeled, stoned and finely diced
1 cucumber portion, lightly peeled, seeded and finely diced
1 Small red onion, finely chopped
140g Big & Juicy Crayfish Tails
2 tbsp coriander, roughly chopped, plus extra sprigs to garnish
1 little gem lettuce, shredded

Method

Place the noodles in a heatproof bowl. Pour over a kettle of boiling water and set aside for 10 minutes until the noodles have softened. Drain and cool under running water.
Meanwhile, cook the tiger prawns in boiling water for 3 minutes until pink and cooked through. Drain and cool under running water.
In a large bowl, whisk together the sesame oil, soy sauce and yuzu juice. Add the mango, cucumber, red onion, crayfish tails and chopped coriander and toss lightly together.
Toss together the drained noodles and shredded lettuce then pile into the centre of 4 small plates. Spoon over the crayfish salad then top with the tiger prawns (whole or shelled as preferred). Garnish with coriander sprigs and serve.