Thai green pa­paya & prawn noo­dles

Friday - - Food Special -

Prep time: 15 mins Cook­ing time: 5 mins Serves 4 2 tbsp veg­etable oil 150g medium-size prawns, cleaned, de­veined, shell re­moved 3 spring onions, chopped 1 red chilli, de­seeded and sliced 2 cups bean sprouts 1/2 cup fresh basil Hand­ful fresh co­rian­der 1 small green pa­paya, peeled, de­seeded and grated 1/2 cup roasted peanuts or cashews, plus ex­tra to gar­nish 300g rice noo­dles, cooked, cooled As­sorted pep­pers, juli­enned, to gar­nish FOR THE SAUCE, MIX TO­GETHER 1 tbsp fish sauce 2 tsp soy sauce 2 tbsp veg­etable oil 3 tbsp lime juice 1/2 tsp liq­uid honey Pinch chilli flakes 1In

a wok, heat oil then add prawns, spring onions, chilli, bean sprouts and most of the basil and co­rian­der. Stir-fry over high heat for a minute. 2Add

pre­pared sauce, toss well and cook for 2 mins. Re­move from heat and leave to cool. Add pa­paya and nuts and toss well to com­bine. 3To

serve, scoop into bowls, gar­nish with re­main­ing herbs, nuts and pep­pers. Serve at room tem­per­a­ture.


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