Drunken prawn salad

AT A GLANCE

  • Serves 4 people

  • 500 gm medium green prawns, peeled, intestinal tracts removed, tails intact
  • 250 ml (1 cup) Shaoxing wine
  • 1 tsp finely shredded ginger
  • 100 gm bean thread (mung bean) noodles
  • 2 tbsp light soy sauce
  • ¼ tsp sesame oil
  • 2 green onions, cut into julienne
  • ½ cup radish cress sprigs
  • ½ cup baby coriander sprigs
  • 50 gm fresh wood ear fungi, torn into small pieces
01   Combine prawns, Shaoxing wine and ginger in a non-reactive container, cover and refrigerate for 2 hours to marinate.
02   Place noodles in a bowl, cover with boiling water and stand for 3-5 minutes or until cooked. Drain, refresh in cold water and set aside.
03   Remove prawns from marinade, pour marinade into a saucepan, bring to the boil, reduce heat to low, add prawns, cover and simmer, turning occasionally, for 2-3 minutes or until prawns are just cooked through, then transfer to a bowl. Remove pan from heat and stand for 2 minutes to separate impurities, then, using a small ladle, remove ¼ cup of clear liquid from surface and discard remaining mixture. Combine reserved cooking liquid with soy sauce and sesame oil in small bowl.
04   Using kitchen scissors, cut noodles in half and add to prawns, drizzle with a little dressing, toss to coat, add remaining ingredients and toss gently to combine. Divide among plates and serve immediately with extra dressing in a jug to the side.

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY AND ELODIE RAMBAUD

Drinking Suggestion:

BOTTLE-AGED HUNTER SEMILLON. , suggested by MAX ALLEN

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