Asian pinch salad – Food & Home Magazine
Asian pinch salad features fresh king prawns, Chinese five-spice, and lime zest, served over rice noodles—perfect for a quick, flavorful lunch.
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Cooking tools:
- Skillet
- Wok
- Mixing bowl
- Kitchen scale
- Measuring spoon
- Stove
- Colander
- Chef's knife
- Cutting board
- Grater
- Fine-mesh sieve
- Saucepan
- Kettle
- Serving platter
- Plate
- Spoon
- Tongs
- Sesame oil bottle
- Microplane
Ingredients
- 24 raw king prawns, deveined, cleaned and peeled
- a pinch of Chinese five-spice
- a thumb-sized piece of fresh ginger, peeled and finely chopped
- zest and juice of 1 lime
- sesame oil, to taste
- 50g fine rice noodles
- 1 fresh red chilli, seeded and finely sliced
- 45ml (3 tbsp) sesame seeds, lightly toasted
- a small bunch of fresh coriander, leaves picked
- 2 round lettuces, outer leaves removed and discarded, inner leaves reserved
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