Ingredients

The following ingredients have 4 Servings
  • 1/2 cup canola oil
  • 1/4 cup granulated sugar
  • 1/3 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame seeds
  • 1 1/2 teaspoons sriracha
  • 1 teaspoon sesame oil
  • 1 clove garlic (minced)
  • 1 jalapeno sliced (optional)
  • 2 packages ramen noodles crushed (no seasoning packet)
  • 1 16 ounce package coleslaw mix
  • 2 green onions (diced)
  • 1 tablespoon canola oil
  • 1 tablespoon sriracha
  • 1 tablespoon honey
  • 1 garlic clove (minced)
  • 1 teaspoon rice vinegar
  • salt
  • 1 pound 26 - 30 count prawns peeled and deveined

Instruction

  • Whisk together canola oil, sugar, vinegar, soy sauce, sesame seeds, sriracha, sesame oil and garlic.
  • In a large salad bowl combine crushed ramen noodles, jalapeno, coleslaw mix and green onions. Mix well. Pour dressing over the top and refrigerate for 1 hour.
  • Meanwhile, make the shrimp. Whisk together oil, sriracha, honey, garlic and rice vinegar. Taste and add salt if desired. Place shrimp in a bowl and pour sriracha honey sauce over the top. Cover and refrigerate for 30 minutes.
  • When ready, cook shrimp in a skillet over medium heat, until pink and cooked through, about 5 - 6 minutes. Note: Make sure you turn the shrimp often, the sugar in the honey can burn quickly.
  • Once cooked, toss the shrimp with the salad and serve.