Photo Darren Chang Art Direction & Styling Diane Ng
TOM-YUM PRAWN QUINOA SALAD
Recipe by Manfred Tham
For the prawns:
300g prawns, shells, veins and tails removed
2 tbsp olive oil
1 tom-yum stock cube
Salt and pepper, to taste
For the salad:
1 cup quinoa
2 cups water
500g frozen edamame
1/8 head of purple cabbage, finely diced
500g red and yellow cherry tomatoes, quartered
For the dressing:
4 tbsp light soya sauce
4 tbsp distilled rice vinegar
5 tbsp sesame oil
1 tbsp honey
1 thumb-sized young ginger, grated
5 garlic cloves, grated
20g sesame seeds, toasted
50g fried shallots
50g spring onions, sliced thinly
Prepare the prawns:
1 Thoroughly dry the prawns on kitchen towels. Then toss them with the olive oil.
2 Set a large pan or skillet over medium-high heat. Place the prawns in the pan in one layer and cook for 2min or until they curl up and start to turn pink. Don’t touch them as they sear. If your pan is too small to cook all the prawns at once, sear them in batches. Once cooked, removed from pan and set aside.
3 In the same pan, melt the butter and dissolve the stock cube in it. Add some water if the stock cube doesn’t dissolve fully.
5 Return the prawns to the butter mixture and cook on medium-high heat for 2mins or until the butter is absorbed. Remove from heat immediately and set aside.
Make the salad and dressing:
1 In a pot, boil the quinoa and water for 15 mins. Stop cooking when the quinoa has absorbed all the water. Remove from heat and fluff with a fork. Set aside to cool.
2 Cook the edamame according to the package instructions, then remove the beans from the pods.
3 In a large mixing bowl. Mix the edamame beans, cabbage, tomatoes and quinoa together.
3 In a small bowl, combine all the ingredients for the dressing and whisk well. Add a little dressing to the salad, taste, then add more if needed.
5 Garnish with prawns, sesame seeds, fried shallots and spring onions.
TIP: Save time preparing the dressing by adding all the ingredients into a small jar and shaking it vigorously for 30sec.