My recipes

Garlic, chilli prawns with edamame beans & rice noodle salad

Preparation Time: 25 Minutes

Serves: 4

 

  • Ingredients

  • 400g cooked prawns / de-shelled
  • 2g sliced garlic
  • 50g cooked rice (Uncle Bens)
  • 180g cooked edamame beans
  • 300g cooked rice noodles
  • 1 tbs of rice bran oil
  • 50g raw carrot julienne (thin strips)
  • 30g thinly sliced spring onions
  • 3g fresh mint chopped
  • 3g fresh chopped coriander
  • 5g of sushi nori sliced thinly (dried seaweed for garnish)

  • Dressing

  • juice and zest of 1 lime
  • 1 tsp brown sugar
  • 4 tsp of mirin
  • 1 dried chopped chilli
  • freshly milled pepper
 

Method

Place a large frying pan on the stove. Pour in the oil and start to fry off the cooked rice until it is golden brown.

When golden, add the sliced garlic, cook for approx. 1 minute, then take the pan off the heat.

Place the cooked rice and all other ingredients into a bowl (minus the dressing ingredients) and mix gently.

In a small bowl, mix all of the dressing ingredients together. Pour over the salad and toss together. Season with approx. 12 twists of freshly milled pepper.

Add the sushi nori last and serve.

Energy (kcals) Protein (g) Sodium (mmols) Potassium (mmols) Phosphate (mmols)
307 29 70 14 380

The sodium content of this dish is higher than recommended for a main meal, the sodium and phosphate comes mainly from the prawns. Having a special dish like this occasionally, for a special treat is OK. Remember that the high sodium content will make you thirsty so ensure you save some of your fluid from your restriction to have after your meal.

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