This was a recipe created for Fairprice Finest’s ‘Finest Festival’ where they highlighted the art of Lagom, a Swedish philosophy for living a balanced life.
Lagom means: Not too little. Not too much. Just right.
I really resonate with this as I find myself striving for balance rather than living in extremes, and this also extends to how I create my meals. Balanced in terms of nutrition, flavours and textures.
Try out this recipe! I love eating it warm out of the pan, or as a chilled salad – perfect for making ahead!
½ onion, sliced
7 sugar snap peas, sliced
Handful of salad leaves
7 prawns, peeled, tails intact
1 tbsp cornflour
½ cup sesame soy dressing (I used Golden Chef)
1 bunch coriander, chopped
1" ginger, grated
1 large chilli, sliced
Your favourite corn chips, crushed (I used Good Life Finute Korean Chips)
- Marinate prawns in cornstarch and salt. Set aside
- Boil soba noodles for 3 min. Once cooked, rinse under cold running water to remove residual starch
- Drop an egg in a pot of boiling water and cook for 6 min. Put in an ice bath to cool down and set aside
- Heat a small oiled pan over medium heat. Fry prawns for about 3-4 min. Flip and cook for another minute or until golden brown. Remove and set aside
- In the same pan, sautée sliced onions until soft. Add in sugar snap peas, season with salt and cook for 2 min, or until tender. Set aside
- In a small bowl, mix the sesame dressing, chopped coriander and grated ginger
- To assemble, toss noodles with the dressing, salad leaves, sautéed vegetables and prawns in a large bowl. Garnish and serve!