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Recipe

Warm Asian Salad of Tuscan Kale (Cavolo Nero) with Prawns and Glass Noodles

4
Serves
10 MINS
Prep Time
5 MINS
Cook Time
10
Ingredients
Ingredients
Method
  • 1 bunch Tuscan kale (cavolo nero), trimmed
  • 2 tsp garlic, finely sliced
  • 12 green prawns
  • 1 tsp black sesame seeds, toasted
  • 1 tsp white sesame seeds, toasted
  • 1/2 tsp dried chilli flakes
  • 100 ml vegetable oil
  • 1 tsp butter
  • 1 tbsp lemon juice
  • 30 glass noodles
  1. Immerse whole kale leaves in boiling salted water for 1 minute. Drain.
  2. Add sesame seeds and chilli flakes and mix well.
  3. Heat 20ml oil in a wok till smoking. Add prawns and fry till white but not cooked through, approximately, 2 minutes. Add garlic, cabbage mix and butter and fry till prawns are cooked approximately, 2 minutes. Add lemon juice and stir. Divide between plates.
  4. Add remaining oil to wok and heat till hot. Add glass noodles and fry till crisp and puffy. Remove with a slotted spoon and drain.
  5. Top salad with noodles and serve.