Sticky chilli prawns and noodles



Ingredients 15
Servings 4
Time 30 minutes

Ingredients

  • 12
    tiger prawns or whole peeled prawns
  • 65
    ml
    palm sugar
  • 3
    Thai red chillies
  • 2
    limes (juice and grated peel)
  • Noodle salad
  • 200
    g
    vermicelli or glass noodles
  • 15
    ml
    olive oil
  • 10
    ml
    sesame oil
  • 1
    lime (juice and grated peel)
  • 15
    ml
    lemon juice
  • 15
    ml
    minced ginger
  • 2
    Thai red chillies
  • 30
    ml
    fish sauce
  • 10
    ml
    brown sugar
  • sesame seeds and coriander to garnish
 

Method

4 minutes
 
Prawns: Steam prawns until pink, about 3 minutes. Remove heads and peel, making sure the tail shell remains intact. Mix palm sugar, chilli and lime together. Add prawns and allow to marinate for about 30 minutes. Heat a wok and add a drop of oil. Stir-fry prawns and any remaining marinade until cooked through and sticky - about 4 minutes. Pile on top of noodles, sprinkle with sesame seeds and top with coriander. Noodles: Cook noodles according to packet instructions. Whisk dressing ingredients together and pour over noodles while still slightly warm.
 

Read more on: fish/seafood  |  shallow-fry
 

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