Prawns In A Hot Chilli And Lemongrass Sauce On Noodles

For those who like your meals spicy and also you’ve a penchant for prawns (and noodles), then that is the dish for you! Filled with daring and sophisticated flavours, this packs a punch!

I really like making my very own Jap-inspired sauces from scratch. It genuinely doesn’t take so long as you’d suppose and I wish to know what precisely is within the sauce – no nasty e-numbers or preservatives that may be present in some off-the-shelf variations.

Aromatic, scrumptious and filling full of protein due to the prawns and sluggish releasing carbs with the noodles, it’s a healthful dish my youngsters love.

Prawns In A Scorching Chilli And Lemongrass Sauce On Noodles

Components (serves 4)

For the sauce

• 125ml vegetable oil
• 1 small onion, roughly chopped finely
• 2 tbsp of chopped purple chillies
• 3 tbsp of chopped lemongrass
• 4 garlic cloves, crushed
• 60ml of Sriracha chili scorching sauce
• 2 tbsp of tomato puree
• 1 teaspoon of salt
• 1 teaspoon of honey
• 1 tablespoon of vinegar

For the curry

• 400g uncooked recent prawns
• 4 nests of egg noodles, cooked in line with packet directions.
• 1 lime, sliced into factor wedges
• Handful of recent coriander, chopped finely

Methodology

Warmth the oil in a big pan and fry your chopped onion till it tender and fragrant. Cut back the warmth and add the lemongrass, garlic, chillies and cook dinner for 2-3 minutes. Then add your chilli scorching sauce, tomato puree, honey, vinegar and stir the combination.

Improve the warmth once more to a medium setting. Add the prawns to the sauce, overlaying within the sauce. Cook dinner for 4-5 minutes, till the prawns are cooked by way of and pink.

Take away prawns and sauce from pan, serve with noodles and end off with a wedge of lime and coriander as a garnish.

Learn extra recipes (that includes prawns) and never, here.