"Raw prawns hang almost straight, perfectly cooked prawns curl into a "C" shape and overcooked prawns form a tight "O" shape."
Toni’s Ginger and Spinach Salad
It’s the dressing that makes this! Make up a normal ratio vinaigrette with olive oil and rice wine vinegar. Then add the following and shake it all in a jar:
A whole ginger grated (2-3 thumbs worth)
A whole bunch chopped coriander
1T soya sauce
1 T fish sauce
½ t sugar
1 clove garlic
Tear up big leaves of spinach and pour over.
If you feel you want to add a few extras to this you could add bacon fried in Westgold butter, diced boiled egg and/or tomatoes cut into wedges.
Bev’s Pumpkin, Kumara and Vege Salad
Even in summer, this is stunning with colour and taste.
Quantities of ingredients depend on how many people – just go with your gut. If there are leftovers they are perfect for lunch.
Roast some pumpkin, kumara, with dollops of Westgold butter. [the vegetables should be cut into 2cm cubes, at 190OC for 40 mins or until soft].
Later, when cooled, add red onion, coriander, and mint.
½ c sundried tomatoes + ¼ c red wine vinegar, heated in a saucepan and then left in the pot
In the food processor.
3 cloves garlic
1t balsamic vinegar
½ c olive oil
Salt & pepper
½ T red curry paste
Then add the sundried tomatoes and briefly blitz.
Toss over the vegetables.
Alison Holst’s Brown Rice Salad
Source; Alison and Simon Holst “Sensational Salads”
1 cup uncooked brown rice
1 & 3/4 cups water
1/4 cup kikkoman soy sauce (or tamari which makes it gluten free)
1/2 medium onion
1 red pepper chopped into tiny cubes
3 spring onions finely chopped
1/2 cup sultanas (or cranberries)
1/2 cup roasted peanuts coarsely chopped (or whole)
1/2 cup each roasted sunflower, pumpkin and sesame seed
1/4 cup olive oil
2 tsb lemon juice
1 tsp grated lemon rind
1 clove garlic, crushed
1 tsp grated fresh root ginger
1 tsp maple syrup
Vietnamese Garlic Shrimp (Prawn) Noodle Salad
Source: Nagi | RecipeTin Eats
12 - 15 medium shrimp (prawns), shelled and deveined (about 5 - 7 oz / 150 - 200g, excluding shells)
1 tbsp olive oil
2 garlic cloves, minced
Pinch of salt and pepper
1/4 cup lime juice
1/4 cup fish sauce
2 tbsp rice vinegar
1 tbsp caster sugar
1 large garlic clove, very finely chopped
1 tsp very finely chopped red chili’, adjust to taste (I use bird’s eye which is spicy)
2.5 oz / 75g dried rice vermicelli noodles (Note 1)
3 cups iceberg lettuce, shredded
1 cup carrot, cut into fine matchsticks
1 1/2 cups cucumber, cut into matchsticks
1 1/2 cups beansprouts
1/4 cup coriander leaves, lightly packed
1/4 cup mint leaves (ordinary or Vietnamese), lightly packed