Asian pinch salad recipes

Ingredients:
* 24 frozen raw peeled jumbo king prawns , from sustainable sources, ask your fishmonger, defrosted
* 1 pinch Chinese five spice
* 1 thumb-sized piece of fresh ginger , peeled and finely chopped
* 1 lime , zest and juice of
* sesame oil
* 50 g fine rice noodles
* 1 fresh red chilli , deseeded and finely sliced
* 25 g sesame seeds , lightly toasted
* 1 small bunch fresh coriander , leaves picked
* 2 round lettuces , outer leaves removed and discarded, inner leaves reserved
*

Ingredients:
In a bowl, mix the raw prawns with the five-spice, ginger, lime zest and a splash of sesame oil, then leave to marinate.

Meanwhile, cook your rice noodles following pack instructions. Drain and toss in a little sesame oil. Allow them to cool then add the lime juice, chilli, sesame seeds and coriander leaves. Mix well.

Heat a frying pan or wok until really hot and stir-fry the marinated prawns for 2 or 3 minutes until cooked. Set aside.

To assemble your pinch salad, take a nice, cupped lettuce leaf and pile on a little of the noodle salad. Top with a couple of cooked prawns. Repeat until you have 12 little lettuce cups. To eat, pinch each cup together with your fingers and enjoy!