Asian Crab & Prawn Salad

Full of fabulous textures and colours, this main course salad combines exciting flavours to make a really delicious meal.

3 tbsp Mizkan Seasoned Rice Vinegar
1 tbsp dark soy sauce
3 tbsp toasted sesame oil
110g (4oz) sugar snap peas or mangetout
2 heads pak choi or 1 head Chinese leaves, roughly chopped
200g (7oz) bean sprouts
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
110g (4oz) mushrooms, sliced
225g (8oz) large peeled prawns, thawed if frozen
170g can crab meat, drained
1 red chilli, deseeded and thinly sliced (optional)
A few sesame seeds, for sprinkling

Method:
First make the dressing by mixing together the Mizkan Seasoned Rice Vinegar, soy sauce and sesame oil. Set aside.

Cook the sugar snap peas or mangetout in boiling water for 3-4 minutes, then rinse with cold water and drain well.

Put the pak choi or Chinese leaves into a large salad bowl with the sugar snap peas or mangetout, bean sprouts, peppers and mushrooms. Add the prawns, crab meat and chilli, if using. Stir the dressing, then add it to the salad bowl and toss everything together.

4 Share the salad between 4 serving plates or bowls and serve at once, sprinkled with sesame seeds.

Serves 4
Calories per serving 250
Fat per serving 4.87g

Cook’s tip: Make plenty of dressing, then you can store some in a jar in the fridge, ready to use next time.