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Ginger garlic prawn

Name: Ginger garlic prawn
Cook time: 25 min
Yield: 2
Cuisine: Phuket, Thailand

with miso courgette noodle salad

Ready in around 25 mins

RECIPE FACT:

There are about 3,000 species of prawns. However only two species make up about 70% of the one consumed for food.

Nutritional Info:

Energy: 2093kj (501Kcal)
Protein: 29g
Carbohydrate: 51g
Fat: 25g
Contains: Crustacea, Fish, Gluten, Wheat, Soy, Peanuts, Sesame

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Boil the kettle.
1. TO PREPARE THE NOODLES AND VEGETABLES:

Place the udon noodles into a bowl, pour over boiling water until just covered then leave to sit for 5-6 mins. Gently stir with a fork to separate, then drain and place into a salad bowl. Trim both ends off the courgette then cut in half lengthways, cut each half in half lengthwise again and repeat. You’ll end up with 8 long spears, then cut in half again. Remove the mint leaves from their stalks then chop with the coriander including stalks and set aside.
2. TO PREPARE THE SALAD:

Heat a drizzle of oil over a medium-high heat in a non-stick frying pan. Once hot add the courgette and the baby corn, season with pepper and cook for 2-3 mins. Open the white miso dressing and remove the chilli from the top. Finely slice if using or discard if not. Add the white miso dressing to the pan and cook for 30-60 secs to coat the vegetables. Remove from the pan and add to the bowl with the noodles . Just before serving, roughly chop the baby cos leaves and add to the bowl with half the chopped herbs and mix gently to combine.
3. TO COOK THE PRAWNS:

Wipe and place the pan back over a high heat with a drizzle of oil. Once hot, add the prawns and cook for 60-90 secs each side - or until cooked through then pour in the ginger garlic sauce, chilli if using and cook for 20-30 seconds until all coated.
TO SERVE:

Divide the courgette salad into bowls. Top with the prawns drizzling over any leftover pan juice. To finish sprinkle with roasted peanuts and sesame seeds and the remaining chopped herbs.