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Crispy Skin Salmon, Prawns, and Green Tea Noodles

Recipes for Home and Restaurant

by Nadine Lloyd

Crispy Skin Salmon, Prawns, and Green Tea Noodles Recipe by Nadine Lloyd


(Serves 1)

  • 1½ tablespoons grape-seed oil

  • 350g (12.4oz) salmon – skin on

  • 6 green prawns – peeled

  • 100g (3.5oz.) green tea noodles – one serve 

  • ½ cup seasoned seaweed


  • 4-6 dried shiitake mushrooms

  • 2 tablespoons sesame seed oil

  • 2 tablespoons soy sauce

  • 1½ teaspoons dark soy sauce

  • 3 tablespoons sake

  • 1½-2 tablespoons palm sugar

  • 1 tablespoon ginger – grated

  • ½ cup boiling water


Heat the oil in a frying pan.

Fry the salmon fillet (skin down) for 3-4 minutes, or until the skin is crispy.

Flip and fry for a further 1½ minutes (or to your liking).

Remove and set aside to rest.

Using the same frying pan, fry the prawns until they turn pink.

Remove and set aside.


In a medium-sized saucepan, combine all the dressing ingredients together.

Heat, on medium, (stirring continuously) until the dressing boils. 

Remove the mushrooms and set aside.

Cook the noodles according to instructions on the back of the packet. Drain and add the dressing to the noodles.

Stir through.

Serve the salmon along with the noodles and prawns.

Garnish with seaweed.

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