With a combination of textures and flavours this Prawn Togarashi Salad Recipe is the perfect alternative to a traditional salad. Crunchy pine nuts, onions and carrots compliment the hot, sweet, salty coarse ground spice and prawns.
Serves 2
Prep Time: 5 minutes
Cook Time: 10 minutes
INGREDIENTS
200g Fresh king prawns
1 Red Onion finely sliced
1 tbsp Soy sauce
1 tbsp Soy sauce
1tbsp groundnut oil
1 tbsp honey
1 Carrot peeled into strips
200g Spring greens
1cm Fresh ginger finely sliced
Small handful of pine nuts, light toasted in a pan for about 2 minutes
INSTRUCTIONS
In a large frying pan dry roast the pine nuts for a couple of minutes and then set aside.
Add a tbsp of groundnut oil to the pan, once heated up add in ginger and soften for a minute.
Add a tbsp of groundnut oil to the pan, once heated up add in ginger and soften for a minute.
Then add in the spring greens and stir through for a minute before adding the prawns and soy sauce.
Cook for a couple of minutes before adding the honey, stir and heat for a further minute or two until the prawns are fully cooked.
In a bowl combine the red onion, carrot and ingredients from the pan, sprinkle over the pine nuts and finally the Shichimi Togarashi.
You may want to add more of it but due to the heat do be cautious with the amount you add.
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