Cooking Blog

Thai-Chinese-inspired pinch salad

Thai-Chinese-inspired pinch salad


Cooking Instructions

Peel and very finely chop the ginger and deseed and finely slice the chilli (deseed if you like). Toast the sesame seeds in a dry frying pan until lightly golden, then remove to a bowl. Mix the prawns with the five-spice and ginger, finely grate in the lime zest and add a splash of sesame oil. Toss to coat, then leave to marinate. Trim the lettuces, discarding any tatty outer leaves, then click the leaves apart. Pick out 12 nice-looking inner leaves (save the remaining lettuce for another recipe). Cook the noodles according to the packet instructions, then drain and toss in a little sesame oil. Leave to cool, then squeeze over the lime juice. Scatter over the chilli and sesame seeds, then pick over the coriander leaves. Mix well. Stir-fry the marinated prawns in a hot wok or frying pan over a high heat for 2 to 3 minutes, or until just cooked. Pile pinches of noodle salad onto the lettuce leaves, and top each with a couple of prawns, then tuck in.


  • 5 cm piece of ginger
  • 1 fresh red chilli
  • 25 g sesame seeds
  • 24 raw peeled king prawns
  • from sustainable sources (defrost first
  • if using frozen)
  • 1 pinch Chinese five-spice powder
  • 1 lime
  • sesame oil
  • 2 round lettuces
  • 50 g fine rice noodles
  • ½ a bunch of fresh coriander (15g)