Pan-Asian Seafood Salad
Using Major Pan-Asian Vegetable Broth
10 Covers
ingredients
Straight to Wok Rice Noodles
500g
Tiger Prawns- Raw
550g
Toasted Sesame Oil
45ml
Soy Sauce
45ml
Lime Juice
45ml
Major Pan-Asian Vegetable Broth
85g
Fresh Mango- Finely Sliced
450g
Cucumber- Peeled
450g
Deseeded and Finely Diced
175g
Red Onion- Finely Diced
350g
Crayfish Tails or any Cooked Seafood Mixture
5 TBSP
Coriander- Roughly Chopped
250g
Little Gem Lettuce-Shredded
100g
method
1. Cook the tiger prawns in boiling water for 3 minutes. Drain and cool under cold running water, set aside.

2. In a large bowl whisk together the sesame oil, soy sauce, lime juice and the Major Vegetable Pan-Asian Broth Paste.

3. Add the mango, cucumber, red onions, crayfish or seafood mixture and chopped coriander and toss lightly together.

4. Toss together the noodles, shredded lettuce and radishes.

5. Place some noodle mixture on plates then spoon over the crayfish salad and top with the tiger prawns.

6. Garnish with some coriander sprigs.