Prawn salad with sriracha tofu dressing

Prep 0 h : 15 m
Cook 0 h : 0 m


  • 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.