This recipe sees sweet prawns stir fried with a blend of spices for a quick and easy midweek meal.
Serves 2
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
300g egg noodles
2 tbsp coconut oil
360g green prawns, peeled and cleaned
1 tsp five-spice powder
2 echalion shallots, thinly sliced
3cm piece of ginger, finely grated
30ml kecap manis*
100g baby corn, sliced in half lengthways
100g green beans, stringed and halved
*If you can't source kecap manis, use soy sauce and 1/2 tsp brown sugar
Method
Cook the noodles according to packet instructions. Drain and set aside. Dust the prawns with the five-spice powder. Heat half the coconut oil in a large frying pan over high heat.
Stir fry the prawns for just a few minutes, until they turn pink. Remove and set aside.
Reduce the heat to medium and add the other half of the coconut oil.
Add the shallots and cook, stirring, for a few minutes until they have softened. Add the ginger and cook for 1 minute, then add the kecap manis, beans and baby corn. Cook for 4 minutes or so until the sauce thickens a little.
Add the noodles to the pan along with the prawns and a splash of water. Stir to combine, let warm for a minute and then serve.
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