April 14, 2016
By Australian Mushrooms Asian, Salad Asian, Light Meal, Salad no-cooking Autumn Flavours, Christmas, Main meal salads, Spring, Spring salads, Superfood Salads
¼ cup light soy sauce
2 garlic cloves, crushed
1 tsp Chinese five spice
1 tbs brown sugar
2 tbs sweet chilli sauce
2 tbs extra light olive oil or grape seeds oil
400g button mushrooms, halved
24 medium cooked prawns, peeled (tails intact), deveined
100g pkt baby Asian Green salad leaves
1 red capsicum, cut into thin strips
1 cup bean sprouts, trimmed
2 carrots, peeled, cut into thin matchsticks
½ cup coriander leaves
½ cup mint leaves
prawn crackers, to serve
1Combine soy sauce, garlic, five spice, sugar, sweet chilli sauce and oil in a screw-top jar. Shake until well combined.
2Place mushrooms in a large ceramic bowl. Pour over three-quarters of the dressing. Stir gently to coat. Cover and stand for 30 minutes to marinate.
3Add prawns, salad greens, capsicum, bean sprouts, carrot, coriander and mint to the marinated mushrooms. Toss gently to combine. Spoon over the remaining dressing. Serve with prawn crackers.