PRAWN (SHRIMP) SALAD

Preparation Method :

• Place the egg noodles in a large bowl and pour over enough boiling water to cover.
• Leave to stand for 10 minutes. Drain the noodles thoroughly and pat dry with kitchen paper (paper towels).
• Heat the sunflower oil in a large wok or frying pan (skillet) and stir-fry the noodles for 5 minutes, tossing frequently.
• Remove the wok from the heat and add the sesame oil, sesame seeds and bean sprouts, tossing to mix well.
• In a separate bowl, mix together the sliced mango, spring onions (scallions), radish and prawns (shrimp).
• Stir in the light soy sauce and sherry and mix until thoroughly combined.
• Toss the prawn (shrimp) mixture with the noodles and transfer to a serving dish.
• Alternatively, arrange the noodles around the edge of a serving plate and pile the prawn (shrimp) mixture into the centre.
• Serve immediately as this salad is best eaten warm.