Asian pinch salad

September 14, 2013 (Last Updated: January 11, 2019)
Asian pinch salad recipe

TO DRINK (F&HE): Die Bartho from Hermanuspietersfontein is an unusual combination of sauvignon blanc, semillon and nouvelle. Its acidity and floral aromas match this dish beautifully.

Asian pinch salad

Serves: 4
Cooking Time: 30 mins


  • 24 raw king prawns, deveined, cleaned and peeled
  • a pinch of Chinese five-spice
  • a thumb-sized piece of fresh ginger, peeled and finely chopped
  • zest and juice of 1 lime
  • sesame oil, to taste
  • 50g fine rice noodles
  • 1 fresh red chilli, seeded and finely sliced
  • 45ml (3 tbsp) sesame seeds, lightly toasted
  • a small bunch of fresh coriander, leaves picked
  • 2 round lettuces, outer leaves removed and discarded, inner leaves reserved



In a bowl, mix the prawns with the five-spice, ginger, lime zest and a splash of sesame oil, then leave to marinate.


Meanwhile, cook the rice noodles following packet instructions. Drain and toss in a little sesame oil. Allow them to cool, then add the lime juice, chilli, sesame seeds and coriander leaves. Mix well.


Heat a frying pan or wok until really hot and stir-fry the marinated prawns for 2 or 3 minutes until cooked. Set aside.


To assemble, take a nice, cupped lettuce leaf and pile on a little of the noodle salad. Top with a couple of cooked prawns. Repeat until you have 12 little lettuce cups. To eat, pinch each cup together with your fingers and enjoy!

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