Noodles with Chilli Prawns and Cucumber
Serves 2
1 tablespoon crunchy peanut butter
1 x 200 ml carton coconut cream
salt and freshly ground black pepper
250g/8oz large shelled prawns, de frosted if frozen
170g/6oz medium or fine egg noodles
1 teaspoon sesame or sunflower oil
1 red chilli, de seeded and chopped
1 teaspoon peeled and grated ginger
4 spring onions, cleaned and sliced
50g/2ozs peanuts
¼ cucumber, diced
fresh coriander leaves
- Gradually mix the coconut cream into the peanut butter to make a smooth paste. Add a large pinch of salt.
- With a sharp knife, remove any black veins from the back of the prawns.
- Cook the noodles in plenty of boiling salted water.
- Meanwhile: heat the oil in a heavy based frying pan or wok. Add the chilli, ginger, spring onion and peanuts and fry for a minute. Add the prawns, season with salt and pepper and toss over a brisk heat for a further minute.
- Drain the noodles. Return them to the pan set over a low heat. Toss together with the prawn mixture and peanut sauce. Serve in warm bowls with a scattering of diced cucumber and coriander on top.
