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Drunken prawn salad

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Bottle-aged Hunter semillon.

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