Prawns with Chinese Cabbage Recipe

Try this stir-fry with Angela Casley's tasty miso dressing

Prawns with chinese cabbage. Picture / Babiche Martens

I keep the dressing for this recipe in the fridge and will also drizzle it on coleslaw, chicken kebabs, add to a miso soup or in a stir-fry as here.

Serves 4

2 Tbsp miso
1 Tbsp grated ginger
1 clove garlic
1 Tbsp tahini
1 Tbsp soy sauce
1 Tbsp lemon zest
2 Tbsp lemon juice
1 tsp brown sugar
¼ cup of water
1 Tbsp neutral oil
16 raw banana prawns, peeled
1 Tbsp sweet chilli
4 cup shredded Chinese cabbage
2 cups cooked noodles
Extra limes to squeeze over top

1. For the dressing, into a blender (or jar) place the miso, ginger, garlic, tahini, soy, lemon, brown sugar and water. Blitz or shake until well combined. Set aside.

2. Heat the oil in a frying pan until hot. Cook the prawns in two batches then remove and toss them in the chilli sauce.

3. Add the cabbage and cook for 3 or 4 minutes until wilted. Add noodles and return the prawns.

4. Mix through half of the dressing. Serve into bowl and drizzle over the remaining dressing.

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