Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 04/01/2025. See terms.
Join now
Photo of Grilled prawns with soy and wasabi dipping sauce by WW

Grilled prawns with soy and wasabi dipping sauce

10
Points®
Total Time
25 min
Prep
20 min
Cook
5 min
Serves
4
Difficulty
Moderate
A soy and wasabi dipping sauce gives these grilled green prawns and soba noodle salad a big, bold hit of flavour

Ingredients

Dry soba noodles (100% buckwheat)

240 g

Lemon juice

⅓ cup(s), (80ml)

Sweet chilli sauce

¼ cup(s), (60ml)

Sesame oil

1 tbs

Soy sauce

½ cup(s), (125ml)

Fresh ginger

3 tsp, finely grated

Garlic

1 clove(s), crushed

Green shallot(s)

4 individual, thinly sliced

Red capsicum

1 small, thinly sliced

Snow peas

180 g, (buy 200g), thinly sliced

Chinese cabbage (wombok)

2 cup(s), (1/4 of small cabbage), finely shredded

Fresh coriander

⅓ cup(s), leaves, chopped

Wasabi paste

10 g

Raw peeled prawns

400 g, peeled, thawed

Dried chilli flakes

1 tsp

Instructions

  1. Cook noodles in a large saucepan of boiling salted water, following packet instructions. Drain and refresh under cold water. Combine juice, sweet chilli sauce, 2 teaspoons sesame oil and 2 tablespoons soy sauce, ginger and garlic in a large bowl. Add soba noodles, green shallots, capsicum, snow peas and shredded wombok. Toss together, then top with coriander.
  2. Meanwhile, combine remaining soy sauce and wasabi paste in a small bowl, then pour into dipping bowls. Combine prawns, chilli flakes and remaining sesame oil in a medium bowl. Heat a chargrill pan or barbecue over high heat. Add prawns and cook for 1–2 minutes or until cooked, then serve with dipping sauce and salad.

Notes

TIP: Frozen peeled, ready-to-cook green prawns are available in 400g packets from the freezer cabinet of most major supermarkets.

You might like

You might like