Crispy Skin Salmon, Prawns, and Green Tea Noodles
Recipes for Home and Restaurant
by Nadine Lloyd
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.
Serve the salmon along with the noodles and prawns.
Garnish with seaweed.