Pan-Asian Seafood Salad | major
1. Cook the tiger prawns in boiling water for 3 minutes. Drain and cool under cold running water, set aside. 2. In a large bowl whisk together the...
Ingredients
- Straight to Wok Rice Noodles 500g
- Tiger Prawns- Raw 550g
- Toasted Sesame Oil 45ml
- Soy Sauce 45ml
- Lime Juice 45ml
- Major Pan-Asian Vegetable Broth 85g
- Fresh Mango- Finely Sliced 450g
- Cucumber- Peeled, Deseeded and Finely Diced 450g
- Red Onion- Finely Diced 350g
- Crayfish Tails or any Cooked Seafood Mixture 5 TBSP
- Coriander- Roughly Chopped 250g
- Little Gem Lettuce-Shredded 100g
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