The Australian Women’s Weekly Food Magazine - - Step Into Spring Low Carb -

½ cup (75g) roasted salted peanuts 1 sheet nori (sea­weed),

chopped coarsely

2 ta­ble­spoons sesame seeds

1kg un­cooked king prawns

2 egg whites, beaten lightly

400g kelp noo­dles

2 ta­ble­spoons fish sauce

2 ta­ble­spoons brown rice syrup

¼ cup (60ml) lime juice

3 cups (240g) finely shred­ded

red cab­bage

3 cups (240g) finely shred­ded


2 fresh long red chill­ies, seeded,

cut into long, thin strips

1 cup loosely packed

fresh co­rian­der leaves

1 litre (4 cups) peanut oil, to deep-fry 1 medium lime (90g), cut into wedges

1 Pulse peanuts and nori in a small food pro­ces­sor un­til a semi-coarse crum­ble forms. Stir in sesame seeds. Shell and de­vein prawns, leav­ing tails in­tact. Com­bine prawns and egg white in a medium bowl. Press peanut crum­ble around prawns, ex­cept the tails.

2 Place noo­dles in a large bowl; cover with warm wa­ter. Stand for 10 min­utes.

3 Mean­while, to make dress­ing, com­bine fish sauce, syrup and juice in a jug. Drain noo­dles; re­turn to bowl. Pour dress­ing over noo­dles, mix gen­tly. Add red cab­bage, wom­bok, chilli and half the co­rian­der to noo­dles; toss well. 4 Heat the oil in a small wok or medium saucepan; deep-fry prawns, in batches, for 1 minute or un­til changed in colour and just cooked through. Drain the prawns on pa­per towel.

5 Serve noo­dle mix­ture topped with prawns, re­main­ing co­rian­der and lime wedges. Per serv­ing: 30g to­tal fat (5g sat­u­rated fat); 2109kJ (504 cal); 15g car­bo­hy­drate; 37g pro­tein; 8g fi­bre

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