Prawn Pad Thai Salad
4
peopleServes
20
minutesPreparation Time
5
minutes Stove TopCooking Time
Ingredients
- To Make
- 500 g raw prawns
- 2 tsp McCormick Garlic Powder
- 2 tsp McCormick Ginger Ground
- ½ tsp McCormick Chilli Flakes
- 1 tbsp (25g) sugar
- 1 tbsp (20g) flour
- 2 tbsp (40mL) oil
- McCormick Adjustable Grinder Sea Salt
- McCormick Adjustable Grinder Black Peppercorns
- 2 large green zucchinis (about 500g), shredded lengthwise
- 100 g baby kale leaves
- 2 spring onions, finely sliced
- ½ cup (125mL) satay sauce
- ¼ cup (35g) peanuts, chopped
- 1 handful coriander leaves
- To Serve
- 1 lime, quartered
Directions
- Preheat BBQ or large frying pan over high heat.
- In a large bowl combine prawns, McCormick Garlic Powder, Ginger Ground, Chilli Flakes, sugar, flour and oil. Season well with McCormick Sea Salt and Black Pepper, then toss together coating prawns well.
- Cook prawns for 2 minutes, turning frequently, until they are cooked and change colour. Set aside.
- In a large bowl, add zucchini, kale, spring onion and satay sauce, toss well.
- Place the zucchini “noodle” mixture onto a large platter, top with cooked prawns, peanuts and coriander leaves and serve with lime wedges.
