BC Spot Prawn with Nuoc Cham Dipping Sauce (Chili Vinaigrette)

BC Spot Prawn with Nuoc Cham Dipping Sauce (Chili Vinaigrette)
Serves: 4
  • ½ lb Dried Soba Noodles
  • 1 lb BC Spot Prawns (peeled tails only)
  • 1 Carrot (peeled & sliced matchstick thin – mandolin works great)
  • 2 bunches Bok Choy (cleaned & sliced lengthwise)
  • 6 Spring onions (thinly sliced)
  • ½ Cucumber (peeled & matchsticks thin)
  • 1 tbsp Sesame oil
  • 2 tbsp Rice wine vinegar
  • 1 ½ tbsp Tamari soy sauce
  • ½ tsp Sugar
  • ¼ bunch Cilantro (roughly chopped)
  • Optional: Togarashi seasoning to taste
  1. In medium pot bring water to boil. Add soba noodles (usually 5-8 min refer to package). Last 1 or 2 min of cooking add carrots then bok choy. Once cooked strain into a colander and rinse with cold water. Put aside strained noodles, carrots & bok choy in medium bowl. Add spring onions & cucumbers.
  2. Place BC Spot Prawns in colander and pour over boiling hot water. Leave for 30 – 60 seconds then rinse with cold water.
  3. Whisk together sesame oil, sugar, rice wine vinegar, soy sauce & togarashi spice (if using). Gently toss in cool Spot Prawns.
  4. To noodles, carrots, bok choy, green onions & cucumber gently pour over vinegar mixture and BC Spot Prawns. Gently toss together. Sprinkle with cilantro, togarashi (if using) & serve.
Courtesy of: Pacific Institute of Culinary Arts www.picachef.com | @picachef