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Beansprouts with Grilled Prawns
Maricel Dietrichs, Sous Chef at Guam Hilton Resort & Spa




6 jumbo prawns, deveined, then butterflied
2 local limes or calamansi
salt and pepper to taste

1 lb beansprouts
1/2 cup green onion, julienne cut
1/2 medium red bell pepper, julienne cut
1/2 medium yellow bell pepper, julienne cut
1/2 cup carrots, julienne cut
6 cherry tomatoes, cut in half
parsley for garnish

Miso Dressing

1 Tbs miso paste
1/4 medium yellow onion
1 Tbs honey
4 Tbs rice vinegar
1/4 cup light soy sauce
1/2 cup salad oil
1/4 cup sesame oil


Season prawns with calamansi, salt and pepper. Heat oil, pan fry jumbo prawns until cooked.

Process dressing ingredients in a food processor. Combine prepared vegetables and toss with dressing according to taste. Set on platter, top with grilled prawns, drizzle salad with a little bit more dressing. Garnish with cherry tomatoes and parsley.

Variation: Replace prawns with 1 lb fresh hard tofu. Slice tofu 1/2 inch thick. Marinate tofu for 30 minutes in prepared dressing. Sear both sides of tofu on a flat grill or cast-iron grill.

Yield: 2 to 3 Servings

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