Cellophane noodles with Thai prawns

Name: Cellophane noodles with Thai prawns
Yield: 4 servings
Cuisine: Asian
Ingredients: 15.00 ml sunflower oil; 8.00 prawns large, deveined; 100.00 ml garlic and chilli sauce Thai variety; 1.00 spring onions chopped; 5.00 ml sesame oil; 45.00 ml sunflower oil; 15.00 ml mirin or white wine vinegar; 15.00 ml fresh ginger minced; 30.00 ml sesame seeds black; 250.00 g glass noodles cooked; 4.00 quail eggs; sesame seeds use for garnishing

4 servings

Rate this recipe

Fish/Seafood

By Food24 November 03 2009

Print Recipe

104

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (12)

15.00 ml	sunflower oil
8.00	prawns — large, deveined
100.00 ml	garlic and chilli sauce — Thai variety
1.00	spring onions — chopped
5.00 ml	sesame oil
45.00 ml	sunflower oil
15.00 ml	mirin — or white wine vinegar
15.00 ml	fresh ginger — minced
30.00 ml	sesame seeds — black
250.00 g	glass noodles — cooked
4.00	quail eggs
	sesame seeds — use for garnishing

Tap for ingredients

Method:

Heat 15 ml (1 tbsp) oil in a frying pan. Add prawns and fry for 1 minute on either side. Add Thai sauce and cook for 2 minutes. Whisk together onion, sesame oil, sunflower oil, vinegar, ginger and sesame seeds. Toss with noodles. Add prawns and quail eggs, sprinkle with sesame seeds and serve.