CRISPY SPICED PRAWNS WITH SWEET POTATO NOODLES

Super Food Ideas - - MOON FESTIVAL FAMILY FARE -

SERVES 8 PREP 25 MIN­UTES COOK 20 MIN­UTES YOU’LL NEED A JULIENNE PEELER

FOR THIS RECIPE.

2 x 100g pack­ets Obap Sweet Potato Noodles 1 large car­rot 2 Le­banese cu­cum­bers 2 green onions, thinly sliced di­ag­o­nally 1½ cups bean sprouts 1cm piece fresh gin­ger, peeled, finely grated 2 ta­ble­spoons soy sauce 1 ta­ble­spoon lime juice 1 ta­ble­spoon sesame oil 1 ta­ble­spoon hot chilli sauce 2 tea­spoons fish sauce 2 tea­spoons caster su­gar Veg­etable oil, for deep-fry­ing 24 large green prawns, peeled, de­veined (tails in­tact) ¾ cup fresh co­rian­der leaves ¼ cup roasted salted peanuts, chopped Sliced red chilli, to serve Spiced Bat­ter ¾ cup plain flour ¼ cup corn­flour 1 tea­spoon Chi­nese five-spice pow­der 1 egg, lightly beaten 1 cup chilled soda wa­ter

1 Cook noodles in a large saucepan of boil­ing wa­ter for 8 min­utes or un­til ten­der. Drain. Rinse un­der cold wa­ter. Drain. Trans­fer to a large bowl. 2 Us­ing a julienne peeler, cut car­rot and cu­cum­ber into long, thin strips. Add to noodles with onion and sprouts. Toss to com­bine. 3 Whisk gin­ger, soy sauce, lime juice, sesame oil, chilli sauce, fish sauce and su­gar to­gether in a small bowl. Set aside to al­low flavours to de­velop. 4 Make Spiced Bat­ter Sift plain flour, corn­flour and five-spice pow­der into a medium bowl. Make a well. Add egg and soda wa­ter. Stir un­til just com­bined (mix­ture will still have small lumps). 5 Pour enough oil into a wok or large saucepan to reach ¹⁄³ of the way up side of pan. Heat over medium-high heat. Hold­ing the tail end of 1 prawn, dip prawn in bat­ter, keep­ing tail ex­posed. Al­low ex­cess bat­ter to drain off. Care­fully lower prawn in oil. Cook for 2 to 3 min­utes or un­til bat­ter is crisp and light golden. Drain on pa­per towel. Re­peat with re­main­ing prawns and bat­ter, cook­ing in batches of 6 prawns. 6 Add dress­ing and co­rian­der leaves to noo­dle salad. Toss to com­bine. Ar­range prawns on salad. Sprin­kle with peanuts and chilli. Serve. NU­TRI­TION: (per serve) 1235kj; 9.1g fat; 1.2g sat fat; 15g pro­tein; 37.1g carbs; 2.4g fi­bre; 104mg chol; 701mg sodium.

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