Prawn soba noodle salad with yuzu, avocado and grapefruit mint
by Elly McCausland
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Ingredients
Beverages
3 tbsp of yuzu juice
Speciality Ingredients
2 tsp tamarind paste
Store Cupboard
2 tsp dark soy sauce
1 tbsp of light brown sugar
4 tbsp of sesame seeds
Oils & Vinegars
1 tbsp of rapeseed oil, or rice bran oil
oil, flavourless (such as rice bran or groundnut)
Fruit & Vegetables
lime juice, to taste, from 1–2 limes
3 garlic cloves, crushed
1 red chilli, deseeded and finely chopped
2 spring onions, finely chopped
1/2 cucumber, halved lengthways and finely sliced
1 avocado, ripe, cut into cubes
lime, cut into wedges to serve
pomegranate seeds
Spices & Dried Herbs
2 tbsp of fresh galangal, or fresh ginger, grated
Cereals, Grains & Pasta
150g of soba noodles, or buckwheat noodles
Fish & Shellfish
220g of prawns, raw
Salad & Fresh Herbs
4 tbsp of grapefruit mint, roughly chopped