40 mins
Not Too Tricky
serves 4
About the recipe
Prawns and Asian flavours go so insanely well together, and the miso, ginger, sesame and chilli combo is super-tasty. Just looking at this list of ingredients, you know it’s going to taste incredible!
Ingredients
2 carrots
½ a cucumber
100g snow peas
200g tenderstem broccoli
300g fine rice noodles
3 limes
2 tablespoons sesame seeds
vegetable oil
16 large raw shell-on green banana king prawns, from sustainable sources
2 spring onions
1 fresh red chilli
1 bunch of fresh coriander
SAUCE
5cm piece of ginger
3 cloves of garlic
2 spring onions
2 tablespoons hot chilli sauce
200ml fresh cloudy apple juice
2 tablespoons runny honey
1 tablespoon sweet miso
Top Tip
To transform this dish into a fun starter or hand-held party food, cook the prawns shell-off, tail on. Click off the leaves from a baby gem lettuce. Drop a pinch of noodle salad onto each leaf, pop a prawn on top and tuck in!
Method
- For the sauce, peel and finely grate the ginger and garlic into a medium pan. Trim and finely slice the spring onions and add to the pan.
- Add the chilli sauce, apple juice, honey and miso, then place over a medium heat and bring to the boil. Reduce the heat to low and simmer for 5 minutes, or until syrupy and it coats the back of a spoon.
- Peel and matchstick the carrots and cucumber, then finely slice the snow peas and halve each stem of broccoli along the stalk.
- Cook the rice noodles according to the packet instructions, adding the broccoli to blanch with the rice noodles. Drain and toss in 3 tablespoons of the sauce and the juice of 2 limes.
- Toast the sesame seeds in a small pan over a medium heat for 3 minutes, or until golden.
- Heat a splash of oil in a large frying pan over a high heat, then add the whole prawns and stir-fry for 3 minutes, or until pink all over.
- Pour in the remaining sauce and continue to cook for a further 2 minutes, or until the prawns are sticky and caramelised and the sauce is thick and glossy, then tip over the noodle salad.
- Trim and finely slice the spring onions and chilli, and pick the coriander leaves. Scatter everything over the top of the salad, serve with lime wedges for squeezing over and tuck in.
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