Hot and Sour Peanut, Prawn and Tamarind Noodles Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tbspn sunflower oil
1 tbspn crunch peanut butter
1 tbspn chilli and garlic sauce (or use fresh chilli and garlic)
1 tbspn tamarind paste
1 tbspn dark soy sauce
1 tbspn light soy sauce
165g extra large raw king prawns
2 nests medium egg noodles
3 spring onions - white and green parts separated, cut into 5cm batons and quartered lengthways
½ small cabbage (chinese leaf or savoy or white cabbage) thinly sliced
1 large carrot, cut into thin strips
1 red chilli, sliced to serve
½ tsp toasted sesame oil, to drizzle
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Directions: |
Directions:Whisk the peanut butter, chilli and garlic sauce, tamarind past and both soy sauces together to create a marinade. Add 4 tbspn water to loosen. Run a sharp knife along the back of each prawn then toss into the marinade.
Cook the noodles according to packet instructions. Reserve 100ml of the cooking water, drain the noodles, then return them and the water to the pan. Separate with a fork.
Heat a wok or large frying pan over a hight head and add the oil. Stir fry the white parts of the spring onion for 30 seconds then add the cabbage and carrots. Once tender, push to the side of the pan.
Lift the prawns from the marinade using a slotted spoon then add to the pan. Turn them to seal on both sides, until cooked through and slightly golden. Add in the remaining marinade and fry everything until it starts to boil then toss in the noodles with their water. Mix everything well and cook until piping hot, dotting the sesame oil around the edges of the pan.
Serve scattered with the green parts of the spring onions and the red chilli. |
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Number Of
Servings: |
Number Of
Servings:2 |
Preparation
Time: |
Preparation
Time:25 minutes |
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