This fresh salad includes juicy prawns and crayfish with citrusy yuzu juice. The vermicelli noodles give the dish a delicious chewy texture.
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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.
Typical values per serving when made using specific products in recipe
Energy | 989kJ/ 234kcals |
|---|---|
Fat | 4.9g |
Saturated Fat | 0.9g |
Carbohydrates | 30.3g |
Sugars | 9.2g |
Fibre | 2.1g |
Protein | 17.2g |
Salt | 1.1g |
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