Thai Basil & Prawn Noodles

chilli, ginger, garlic, grapeseed oil, prawns, broccolini, vermicelli noodles, fish sauce, lemon juice, cherry tomatoes, Thai basil, mint, coriander, peanuts

Marinade: Grind together 1 chilli (seeds removed, chopped), 2 tablespoons grated ginger, 4 crushed cloves garlic and 1 tablespoon grapeseed oil. Prawn noodles: Place 750g prawns (peeled, deveined, tail on) in half of the marinade, reserving the rest. Cook prawns until pink. Blanch 250g broccolini for 1 minute then plunge into ice water. Cook 125g noodles according to packet instructions, then stir in 1 tablespoon grapeseed oil, ¹⁄³ cup fish sauce and ¹⁄³ cup lemon juice with the remaining marinade. To assemble, toss prawns, broccolini, noodles, 250g cherry tomatoes, ½ cup Thai basil leaves, and a cup each of mint and coriander leaves with the dressing. Serve immediately, garnished with 2-3 teaspoons chopped peanuts. Serves 4