CO­CONUT PRAWNS WITH VER­MI­CELLI SALAD

In­spired by trop­i­cal Aus­tralia, Miguel Maestre cooks up a spicy co­conut-crusted prawn dish.

Homes+ (Australia) - - NEWS -

Miguel Maestre cooks up a speedy prawn dish with fresh trop­i­cal flavours.

SERVES 4 PREP 15 MINS COOK 5-10 MINS ✚ 20 medium-sized raw prawns, peeled, tails in­tact

✚ 125g ver­mi­celli noo­dles, cooked

✚ ½ pun­net cherry to­ma­toes, quar­tered

✚ 250g snow peas, thinly sliced on an­gle

✚ 2 tsp sesame oil

✚ 1 tsp rice wine vine­gar

✚ ½ cup sweet chilli sauce

✚ shred­ded co­conut, to serve

MARI­NADE

✚ 3 large gar­lic cloves, finely minced

✚ 2 stalks lemongrass, white bulb finely chopped

✚ 2 long red chill­ies, de­seeded, chopped

✚ 8 kaf­fir lime leaves, cen­tral stem re­moved, leaf thinly shred­ded

1 To make the mari­nade, com­bine all in­gre­di­ents in a fry­ing pan. Add prawns.

2 Cook on low heat un­til prawns turn pink and the tails turn orange (cook­ing slowly al­lows more flavour to in­fuse into prawns).

3 Re­move prawns from pan and set aside.

4 Add noo­dles, tomato, snow peas, sesame oil and rice wine vine­gar to the pan and stir to dress with the mari­nade.

5 Brush prawns with sweet chilli sauce and roll in the shred­ded co­conut.

6 Place the noo­dle salad in serv­ing bowls and top with the co­conut-crusted prawns and re­served co­rian­der leaves.

✚ juice of 2 limes

✚ pearls of 2 fin­ger limes

✚ 2 tbsp freshly grated ginger

✚ 1 tbsp co­conut sugar or brown sugar

✚ ½ bunch co­rian­der, finely chopped root and stems, leaves re­served for salad

✚ 3 tbsp co­conut oil

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