Asian-Style Prawn Salad

By Sheridan 22 January, 2019

Here's a light, tasty dish combining prawns and mushrooms with a a flavoursome dressing which I developed a few years ago for Australian Mushrooms.

Prep Time : 20-30 minutes
Yield : 4

Ingredients

light soy sauce - 1/4 cup
garlic cloves - 2, crushed
five spice powder - 1 teaspoon
brown sugar - 1 tablespoon
sweet chilli sauce - 2 tablespoons
light olive oil or grapeseed oil - 2 tablespoons
button mushrooms - 400g, halved
medium cooked prawns - 24, peeled (tails intact), deveined
mixed baby Asian green salad leaves - 100g, washed and dried
red capsicum - 1, cut into thin strips
bean sprouts - 1 cup, topped and tailed
carrots - 2, peeled, cut into thin matchsticks
coriander leaves - 1/2 cup
mint leaves - 1/2 cup
prawn crackers - to serve

Instructions

Combine the soy sauce, garlic, five spice, sugar, sweet chilli sauce and oil in a screw-top jar. Shake until well combined. Place the mushrooms in a large ceramic bowl. Pour over three-quarters of the dressing. Stir gently to coat.
Cover and stand for 30 minutes to marinate. Add the prawns, salad greens, capsicum, bean sprouts, carrot, coriander and mint to the marinated mushrooms. Toss gently to combine. Spoon over the remaining dressing. Serve with prawn crackers.