We love John’s Asian-style stack- it’s clever, colourful and tastes as good as it looks.
Ingredients
- 120g dried green tea noodles or soba noodles
- 2 teaspoons soy sauce
- 1 tablespoon olive oil
- 1 carrot, peeled, cut into matchsticks
- 1/2 red capsicum, deseeded, thinly sliced
- 1/2 green capsicum, deseeded, thinly sliced
- 1/2 red onion, thinly sliced
- 3-4 teaspoons fish sauce
- 16 scallops, without roe
- 8 slices smoked salmon
- 2 x 170g cans crab meat, drained
Dressing
- 1/2 bunch fresh coriander, chopped
- 1 small fresh red chilli, deseeded, coarsely chopped
- 1 tablespoon finely grated ginger
- 1 garlic clove, coarsely chopped
- 1 tablespoon fresh lime juice
- 2 tablespoons olive oil
Method
- Step 1To make the dressing, place the coriander, chilli, ginger, garlic and lime juice in the bowl of a food processor and process until finely chopped. Transfer to a bowl. Stir in the oil. Cover and place in fridge for 2 hours to develop the flavours.
- Step 2Cook the noodles following packet directions or until tender. Drain and return to pan. Add the soy sauce and toss until well combined.
- Step 3Heat half the oil in a frying pan over medium heat. Add the carrot, combined capsicum and onion and cook, stirring, for 4 minutes or until the carrot softens. Stir in the fish sauce. Transfer to a plate.
- Step 4Heat 1 teaspoon of remaining oil in the pan over high heat. Add half the scallops and cook for 1 minute each side or until golden. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining oil and scallops, reheating the pan between batches.
- Step 5Place 1 salmon slice in the centre of 1 serving plate. Place a clean can, with both ends removed, on top. Fill the can with one-eighth of the noodles, then one-eighth of the crab meat and one-eighth of the carrot mixture to make a stack. Use the back of a spoon to press down. Remove can. Repeat with remaining salmon, noodles, crab and vegetable mixture to make 8 stacks.
- Step 6Divide the scallops among the stacks. Drizzle over the dressing to serve.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
695 kj
Energy
9g
Fat Total
1g
Saturated Fat
2g
Fibre
16g
Protein
50mg
Cholesterol
933.78mg
Sodium
2g
Carbs (sugar)
5g
Carbs (total)
All nutrition values are per serve
- Author: John Farrugia, Doncaster East, Victoria (Reader recipe)
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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