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Small bowls of prawn and tagliatelle salad

Ginger prawn & pasta salad

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  • Preparation and cooking time
    • Total time
    • Ready in 25-35 minutes
  • Easy
  • Serves 4

Give pasta a special twist with a honey, ginger and sesame dressing plus crispy beansprouts. These tasty bowls make a quick and easy lunch or buffet dish for a party

Nutrition:
NutrientUnit
kcal439
fat17g
saturates2g
carbs54g
sugars1g
fibre4g
protein21g
salt3.42g
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Ingredients

  • 100g fresh beansprout
  • 250g fresh tagliatelle
  • 2 carrots , cut into thin sticks
  • 1bunch spring onions , cut into shreds
  • ¼ cucumber , cut into thin ribbons
  • 200g cooked peeled prawn
  • 5 tbsp sunflower oil
  • 2 tbsp light soy sauce
  • 2 tbsp rice vinegar or white wine vinegar
  • 1 tbsp finely chopped fresh ginger
  • 1large garlic clove , crushed
  • 1 tsp clear honey
  • sesame oil , to serve

Method

  • STEP 1

    Put the beansprouts in a bowl, cover with cold water and leave for 10 minutes, then drain (this crisps them up). Meanwhile cook the pasta in a pan of boiling salted water according to the packet instructions.

  • STEP 2

    Tip the pasta into a colander and run under the cold tap, then drain thoroughly. Toss with the carrots, spring onions, cucumber, prawns and beansprouts.

  • STEP 3

    For the dressing, whisk together the sunflower oil, soy sauce, vinegar, ginger, garlic and honey. Pour over the pasta and lightly toss. Drizzle with a little sesame oil to serve. You can make this up to 4 hours ahead - keep it chilled until ready to serve.

RECIPE TIPS
MAKING CUCUMBER RIBBONS

To cut cucumber into ribbons, shave off thin strips down the length of an unpeeled cucumber with a vegetable peeler working around the central core of seeds.

Recipe from Good Food magazine, September 2002

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A star rating of 5 out of 5.2 ratings
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