Wednesday, December 1, 2010

Matt Hayden’s Udon Prawn Salad

(reproduced with the kind permission of Matthew Hayden)

His favourite, seafood recipe, Matt says “This is such a simple and refreshingly “zingy” salad to have on a hot summer day”.


1 tablespoon sesame seeds
1 tablespoon olive oil
½ teaspoon sesame oil
½ cub coriander leaves, roughly chopped
1 small red onion, finely sliced
2 spring onions, finely sliced
500g cooked prawns, peeled
1 tablespoon lime juice
2 red bird’s-eye chillies, seeded and finely chopped
lime wedges to serve
500g fresh udon noodles


Prepare the noodles as directed on the packet. Toast the sesame seeds in a dry frying pan over medium heat for about 2 minutes, until golden brown. Transfer to plate to cool.

Drain the noodles and place into a large bowl. Add the olive oil and sesame oil and toss to couat. Add the remaining ingredients and toss to combine. Serve with the lime quarters.

Serves 2-3

Note: You can buy udon noodles from the supermarket, either in the fridge section, or on the shelf with other Asian ingredients, vacuum packed. Preparation instructions vary, but  as they are pre-cooked they usually only need to be rinsed under hot water to separate the strands.

For more of Matthew Hayden’s great recipes, grab a copy of “The Complete Matthew Hadyen Cookbook", available at all good book shops.

To read more from our exclusive interview with  Matt Hayden, click here.

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