GRILLED PRAWNS, PEA SHOOT AND NOODLE SALAD

I have a very special post today. I am doing my very first guest post and it's at Chef Dennis at More Than a Mountfull no less.


I met Chef Dennis at the jolly foodie community of Foodbuzz. He was one of my first foodie friends and has always shown support for my blog. I have great admiration for him because he is so passionate not only about his blog but also about blogging itself. He is very selfless and shares his knowledge about blogging on Ask Chef Dennis on Wednesdays. On Fridays, he shares the limelight (his) to one lucky blogger on Guest Post Fridays with Chef Dennis. I can't believe my luck when I received an e-mail from the good chef inviting me to guest on his blog. This is the best thing that's happened to my blog since I started it 9 months ago. I was so excited but also very nervous. His posts (including the guest posts) are usually on top 9. What if I shame the guy? He had very kind reassuring words in his letter that made me think I have to do this "because I can" (to borrow his famous words).

So here we are, on this great day, that I am Chef Dennis' guest. I would like to share a recipe that reflects my background and would be appreciated by all. This is a very easy dish and uses just a few readily available ingredients. Do hop over to Chef Dennis' blog to see my first guest post. 

Ingredients:

For the grilled prawns:

16 prawns, shelled but tails left intact

1 clove of garlic, crushed

1 tsp. chopped red finger chilli

1 tsp. grated lemon rind

1 tsp. light soy sauce

1 tsp. corn flour

1 tbsp. cooking oil

Mix all of the ingredients except the cooking oil. Leave the prawns to marinate in the seasonings while you prepare the rest of the ingredients. Add the cooking oil just before grilling. Grill the prawns for 2 minutes on each side.

For the dressing, mix the following ingredients together:

2 tbsps. lemon juice

1 tbsp. wholegrain mustard

1 tsp. garlic powder

1tbsp. light soy sauce

1 tsp. fish sauce

2 tbsps. honey

1 tbsp. extra virgin olive oil

1tsp. sesame oil

For the salad:

100 gms. uncooked soba noodles

1/4 c. shelled edamame

2/3 c. pea shoots

1/4 c. sliced spring onions

Cook the soba noodles in plenty of boiling water for 5 minutes. Drain and refresh with cold water, then drain again. Boil the edamame in water for 5 minutes. Drain. 

To assemble the salad:

Set aside 2 tbsps. of the salad dressing. Mix the rest with the soba noodles and the spring onions. Divide into two portions. Pile each portion on a plate to form a nest. Top with half each of the pea shoots, edamame and the grilled prawns. Drizzle each portion with 1 tbsp. each of the reserved dressing. Enjoy.

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This guest post is on Foodbuzz top9 for today, July 1,2011.

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