- Serves: 4
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Ingredients
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
Method
1
Combine soy sauce, garlic, five spice, sugar, sweet chilli sauce and oil in a screw-top jar. Shake until well combined.
2
Place 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.
3
Add 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.
Ingredients
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
