Bit of a tradition in our family is to try and get to the Lantern Festival in Albert Park each year , it is such a great thing to do especially with the kids.
So this week I thought we could do an easy and delicious Citrus Prawn Salad to celebrate.
To make the dressing
- juice of 3 lemons
- juice of 2 oranges
- 1 tsp mustard powder
- 1 egg yolk
- 250 ml vegetable oil
- white pepper
Place juices in a saucepan over a high heat.
reduce down to 2/3 to concentrate and cool.
Using a whisk combine juice, mustard and egg yolk. Continue to whisk while gradually adding oil in a thin stream. Your basically making a citrus mayonnaise.
- 3 carrots
- 1 cucumber
- 2 cups of mung beans
- 1 x small pkt edamame beans ( de-shelled )
- 1 red onion sliced
- 1 cup chopped spring onion
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh coriander
- 1 small pkt green beans
- 1x 500g packet fresh egg noodles, cooked via packet instructions
- 12 large whole prawns, cooked
Using a peeler, peel carrots into long strips
Cut cucumber in half lengthways and remove seeds and peel into long ribbons.
Bring 1 large saucepans of salted water to the boil.
Drop beans into one pan and refresh in iced water to halt cooking and add the noodles after 3 minutes , remove and drain noodles.
Combine carrot and cucumber in a large bowl or serving platter. Add mung beans, edamame, spring onion and red onions, mint and coriander.
Add prawns, noodles and beans.
Pour over desired amount of dressing and toss well to combine.
Place in a large bowl and toss just before serving.