Now that summer is here we can’t resist a delicious salad to eat in the garden as the sun goes in in the evening. After all, we need to make the most of the sunshine while it sticks around…
If you have a Food and Travel magazine subscription then we’re that you’ll agree that the cover of the July looks great – and we immediately flicked to the back to find the recipe for the salad.
If you’re ever stuck in a rut trying to cook delicious meals, the best thing about Food and Travel is that they bring recipes from all over the world, so every month is so different. The salad featured on the cover is Asian inspired, so isn’t just your average prawn salad.
To make the black rice noodle, prawn, shimeji, edamame and sugar snap salad you will need:
175g black rice noodles
4tsp sunflower oil
1/4 tsp sesame oil
200g shimeji mushrooms
150g enoki mushrooms
2tbsp fish sauce
juice of 1 lime
12 large raw prawns, shelled or 200g cooked shelled tiger prawns
150g sugar snap peas
150g cooked and shelled edamame
micro shiso leaves, if available
For the dressing you will need:
3tbsp mirin
21/2tbsp fish sauce
juice of 1 lime
20g piece of ginger, washed
1/8tsp sesame oil
3tbsp sunflower oil
To make the dressing, put the mirin, fish sauce and lime juice in a scew-top jar. Grate the ginger finely and squeeze the juice from the pulp into the jar and discard the solids. Add the oils and shake together to emulsify and put aside.
Stand the noodles in a medium saucepan, pour in some boiling water and add a pinch of salt. With the heat on high, fork the noodles over to prevent them clumping together and as soon as they boil lower the heat and give them about 2 minutes until soft. Drain and refresh under cold water. Toss in 1tsp of the sunflower oil and the sesame oil, and using a spoon and fork make 8 bundles on a serving dish.
Heat the rest of the sunflower oil in a frying pan and add the mushrooms. Fry on a high heat for 1 minute, stir, lower the heat and give another 2 minutes. Add the fish sauce and lime juice and when fizzing take off the heat. Scatter them over the noodles with the juices.
Sprinkle 1/2tsp sea salt crystals over the prawns and put in a steamer over a pan of boiling water. Steam for 1 minute and then add the sugar snaps to the water under the steamer and blanch for 1 minute. Remove the prawns and put aside. Drain the sugar snaps and refresh them under cold water. Slice them lengthways into 3 and add to the noodles along with the prawns and edamame. Spoon over the dressing and scatter with the micro shiso leaves.
Now go sit in the sunshine and enjoy!
Subscribe and save on a Food and Travel magazine subscription today.
Posted by Amy Power.
