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Caramel prawns with herbed rice noodles
Caramel prawns with herbed rice noodles
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Delicious low-fat noodle dish featuring sweet and sticky prawns.
Ingredients:
  • 2 x 200g pkts dried large rice stick noodles
  • 60ml (1/4 cup) sweet chilli sauce
  • 42.00 gm soy sauce
  • 2cm-piece fresh ginger, peeled, finely grated
  • 36.40 gm peanut oil
  • 60ml (1/4 cup) water
  • 3 tsp minced garlic
  • 125.00 ml fresh basil leaves
  • 1 Lebanese cucumber, halved, thinly sliced diagonally
  • 4 shallots, trimmed, thinly sliced diagonally
  • 2 long fresh red chillies, seeded, thinly sliced
  • 187.50 ml chopped fresh coriander
  • 2 French shallots, peeled, thinly sliced
  • 10g-piece fresh ginger, extra, peeled, cut into matchsticks
  • 1kg green prawns, peeled leaving tails intact, deveined
  • 48.80 gm fish sauce
  • 1/2 tsp sesame oil
  • Fresh basil leaves, to serve
  • Fresh coriander leaves, to serve
  • 100ml water
Instructions:
  • To create the caramel, combine sugar and 60ml (1/4 cup) water in a small saucepan over low heat, stirring until sugar dissolves. Increase heat to high and bring to a boil. Let it cook without stirring, occasionally brushing down the sides of the pan with a water-dipped pastry brush for 5 minutes until dark golden. Remove from heat and stir in the remaining water.
  • Cook the noodles according to the package instructions. Mix the sweet chili sauce, soy sauce, and ginger in a small bowl. Heat half of the peanut oil in a wok or large frying pan on high heat. Add the cooked noodles, sweet chili sauce mixture, water, and 1 teaspoon of garlic. Stir-fry for 2-3 minutes until heated through. Add basil, cucumber, shallot, half of the chili, and one-third of the chopped coriander. Serve in individual bowls.
  • In a hot wok or large frying pan, heat the rest of the peanut oil. Add in French shallot, extra ginger, remaining garlic, and chili. Stir-fry until the shallot is soft, about 2-3 minutes. Toss in prawns, caramel, and fish sauce. Keep stir-frying for 4-5 minutes until the prawns curl and turn color and the sauce thickens slightly. Finish off by adding sesame oil and remaining chopped coriander. Plate up with basil and coriander leaves for serving.

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