Charred oys­ter sauce prawns with rice noo­dles

The Coffs Coast Advocate - - TASTE - Recipe by War­ren Men­des Photo by Jeremy Si­mons

serves / 2 prep / 10 min­utes cook / 5 min­utes In­gre­di­ents

1⁄3 cup (80ml) oys­ter sauce 2 tsp sesame oil

1 tbsp fish sauce

Juice of 1 lime

10 large green prawns, peeled (tails in­tact) and de­veined

2 tbsp olive oil

100g flat rice noo­dles 1 bunch choy sum, blanched Small red chilli, sliced, to serve

Roasted peanuts, chopped, to serve

1. Com­bine oys­ter sauce, sesame oil, fish sauce and lime juice in a bowl. Toss prawns with half the sauce in a sep­a­rate bowl. Heat olive oil in a large fry­ing pan over high heat. Cook prawns, turn­ing, for 4 min­utes or un­til charred and just cooked.

2. Mean­while, soften noo­dles in a bowl of boil­ing wa­ter for 1 minute, then drain.

3. Di­vide the noo­dles, prawns and choy sum among bowls, driz­zle with re­main­ing sauce and serve with chilli and peanuts.

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