Serves:4
Difficulty:Easy
Ingredients:
- 1.2 kg green king prawns, about 12 large, split lengthways deveined, heads discarded
- 2/3 cup Chang’s Asian salad dressing
- 2 tbsps Chang’s Sesame oil
- 2 tbsps garlic chives
- 1/2 daikon, julienned, placed in a bowl of cold water
- 1/2 bunch radishes, thinly sliced
- 1/2 iceberg lettuce, thinly sliced
- 2 green onions or shallots, sliced thinly
- 1 x 250g packet Changs Pad Thai noodles, prepared according to directions on packet
Method:
- Combine 2tbsps of the dressing with the sesame oil and brush over prawns.
- Heat a char grill pan or bbq over high heat and cook prawns, flesh side-down.
- Cook in batches for 2-3 minutes or until browned and just cooked through, turning halfway.
- Remove from pan, scatter with chives and serve with combined daikon, radish, lettuce, onion, noodles and remaining dressing.
- Serve topped with mint leaves and lime wedges if desired.
You can swap out the pork mince for lamb or chicken mince if desired.
