BBQ PRAWNS IN A ZOODLE SALAD WITH SESAME & MISO DRESSING
Replace pasta with zoodles, and enjoy a lighter and more guilt-free salad with this BBQ prawn zoodle salad with sesame and miso dressing.
Prep Time: 20 mins
Cooking Time: 15 mins
16 king prawns, peeled
4 cups shredded wombok
1 carrot, julienned
3 radishes, julienned
1 cup snow peas, julienned
2 shallots, finely sliced
2 tbsp toasted black sesame seeds
Lime wedges to serve
1 tbsp lightly toasted sesame seeds
2 tbsp vegetable oil
1 1/2 tbsp rice wine vinegar
1 tbsp soy sauce
2 tbsp white miso
1 tbsp finely grated ginger
1 clove garlic finely grated
1 tbsp lemon juice
2 tsp sesame oil
To make zoodles, you can make them on a mandoline. Cut the ends off the zucchini lengthways on the julienne setting to make long strands. Alternatively, you can cut the ends off the zucchini and cut it thinly lengthways and then cut the zucchini slices into ribbons lengthways.
To make dressing, place lightly toasted sesame seeds and oil in a small blender and blend until smooth, add rice wine vinegar, soy sauce, miso, ginger, garlic, lemon juice and sesame oil and blend until mixed and smooth.
Place zoodles, wombok, carrots, radishes, snow peas and shallots in a bowl, dress with half the sesame seeds and half the dressing.
Preheat BBQ on a high heat, place prawns on the BBQ and cook for 1 ½ minutes each side.
Place salad on a serving plate top with prawns, remaining dressing and sesame seeds to serve.