KELP NOODLES WITH PEANUT PRAWNS

PREP + COOK TIME 35 MINUTES SERVES 4

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

wombok

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