Recipe - Warm Prawn Salad With Ginger And Soy Dressing

1 250 gram pkt. fine egg
noodles
6 Green onions; finely chopped
One half cup Unsalted roasted peanuts;
finely chopped
1 small Can water chestnuts; drained
and cut or sliced up
1 tablespoon Ginger Kitchen salad slices
1 tablespoon Canola oil
500 g Peeled; green prawns
1/3 cup Finely chopped coriander

DRESSING
3 tablespoon Canola oil
2 tablespoon Malt vinegar
1 tablespoon Lowsalt vinegar
1 teaspoon Freshly grated ginger
1 Clove garlic; crushed

1. Dressing: Combine all ingredients in a screwtop jar and shake well.

2. Cook noodles until al dente, drain and place in salad bowl. Pour over
half the dressing while the noodles are still warm and leave aside to cool.

3. Add the green onions, peanuts, water chestnuts and ginger slices to
noodles and mix through.

4. Heat oil in wok and add prawns. Stir fry until they change colour. Add
prawns to noodles and stir through. Garnish with coriander.

Converted by MC_Buster.

Per serving: 515 Calories (kcal); 55g Total Fat; (92% calories from fat);
2g Protein; 8g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 One half Vegetable; 0 Fruit; 11 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.