Prawn salad with sriracha tofu dressing
500g large prawns, cooked
125g silken tofu, drained and crumbled
300g red bell peppers, thinly sliced
2 tbsp apple cider vinegar
1 tbsp sriracha sauce
1 tbsp honey
2 tsp white miso paste
150g courgette, cut into long thin strips
250g red radish, trimmed and thinly sliced
1 tbsp finely chopped pickled ginger
35g roasted peanuts
Micro red shisho leaves, to serve
Shell and devein prawns, leaving tails intact.
Place tofu, sliced bell peppers, vinegar, sriracha, honey and miso in a food processor or blender; pulse until smooth.
Place remaining bell peppers in a large bowl with courgette, radish and ginger; toss gently to combine.
Top with prawns and peanuts; drizzle with dressing, sprinkle with shisho leaves.