Ingredients:
- Raw large king prawns ( Peeled & deveined) - 5 per person
- Rice noodles - 70g per person
- Uncooked Julienne of ginger, mangetout, cucumber, baby sweetcorn, Pak choi, spring onion - 15g each
- 5g chopped garlic
- 2g palm sugar
- 6g sliced red chillies
- 15ml vegetable stock infused with fresh lime
- 4ml Thai fish sauce
- 4ml light soy sauce
- 5ml sesame oil
- Toasted sesame seeds, squeeze of lime & sprinkle of roasted peanuts
- Finish with coarsely chopped coriander and Thai basil.
Method:
- Cook the rice noodles first
- Sauté the seasoned king prawns, garlic, and palm sugar in a hot pan
- Then add the julienne of vegetables and quickly sauté
- Add the cooked rice noodles together with the liquid ingredients, sauté further for a minute or so, ensuring the prawns are fully cooked ( internal temperature of 72C or above )
- Transfer into a bowl and scatter with the chopped herbs, sesame seeds, and nuts. I recommend a splash of lime juice to finish
Bon Appetite.
