Stir fry for three to four minutes until the prawns are pink and cooked through. This salad should be served warm, so remove the wok from the heat and set aside to cool for about five minutes.

For the best freshness, enjoy the salad within 4-5 days of making it. I do not recommend freezing the salad. Cook the pasta in salted water according to package directions. Drain and rinse under cold ...

Bobbi Lin for The New York Times Using plenty of lemon is the secret to this tangy, creamy shrimp salad. David Malosh for The New York Times. Food Stylist; Simon Andrews. This quick fried-rice ...

Summer has ended, but that doesn’t mean all the best summer foods need to end! We’re serving up a delicious, colorful salad ...

Heat oil in a pan; add prawns and season with some salt and pepper ... Crunch crispy tortillas pieces into the salad and toss together. SBS Food is a 24/7 foodie channel for all Australians ...