Sweet chilli prawns

Name: Sweet chilli prawns
Cook time: 15 min
Yield: 2
Cuisine: South East Asia

with charred sweet stem broccoli and Nam Jim vermicelli

Ready in around 15 mins

RECIPE FACT:

Nam Jim, a popular sauce used frequently in Thai cuisine is a flavour balance between spicy, sour, sweet and salty tastes.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE NOODLES:
Place the vermicelli noodles into a heat-proof bowl and cover with boiling water from the kettle. Leave to soak for 5-6 mins then drain well into a sieve. Cut the noodle bunch once through the middle with a pair of kitchen scissors.
2. TO PREPARE THE VEGETABLES:
Roughly dice the sliced mango and add to a salad bowl with the noodles and the mizuna. Roughly chop the mint leaves, discarding the stalks and add half to the bowl. Just before serving, add the nam jim dressing and toss to combine. Cut the woody ends off the sweet stem broccoli and discard. Then slice in half lengthways.
3. TO COOK THE SWEET STEM BROCCOLI:
Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the sweet stem broccoli then season with salt and cook for 2-3 mins, stirring occasionally. Remove from the pan and cover to keep warm.
4. TO COOK THE PRAWNS:
Remove the prawns from their packaging and pat dry with a paper towel. Respray the pan with oil and place back over a high heat. Once hot, add the prawns then season with salt and pepper and cook for 60-90 secs on each side. Pour in the sweet chilli drizzle, stir to coat the prawns and cook for a further 30-60 secs.
TO SERVE:
Spoon nam jim vermicelli into bowls and top with charred sweet stem broccoli and sweet chilli prawns. Sprinkle over lemongrass peanuts and remaining mint.