Time
prep 0:15
total 0:15
Ingredients
| 3-1/2 oz. | mange tout | | 5-1/3 oz. | radishes | | 3 | spring onions, trimmed | | 2 pieces | root ginger, peeled | | 7-7/8 oz. | cooked tiger prawns | | 1 | red chilli, deseeded and sliced | | 2 tbsp. | reduced sodium soy sauce | | 1 tbsp. | rice wine vinegar | | 1 tbsp. | vegetable oil | | 1 tsp. | caster sugar | | 4-3/8 oz. | leafy salad with tatsoi |
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Instructions
1 Cook the mangetout on boiling water for 1 minute, drain, then rinse in cold water and drain again. Thinly slice the mange tout and place in a bowl. Grate the radishes; thinly slice the spring onions into strips; cut the ginger into matchstick strips.
2 Toss together the mange tout, radishes, spring onions and ginger. Add the chilli, soy sauce, vinegar and sugar and toss together again. Leave to marinate for 5 mins.
3 Add the salad leaves then toss together before serving.
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