Alex's Thai crusted prawn

Name: Thai crusted prawn
Cook time: 25 min
Yield: 2

with vermicelli and lime coconut broth

Ready in around 25 mins

RECIPE FACT:

Being careful not to overcook the prawns will preserve their freshness and tender, juicy texture.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VERMICELLI:
Place vermicelli noodles in a bowl, pour over boiling water until covered then leave to sit for 5-6 mins. Drain into a colander and rinse under cold water. Cut the noodle bundle once through the middle with kitchen scissors.
2. TO PREPARE THE VEGETABLE AND BROTH:
Trim the end of the bok choy, remove any damaged outer leaves then cut into 1cm slices. Open the baby corn and remove the red chilli from the top. Finely slice if using or discard if not. Roughly chop the coriander, including the stalks and set aside. Pour the coconut lime broth into a pot, add the baby corn, bok choy, chilli if using and bring to a simmer for 2-3 mins. Remove from the heat and cover and keep warm.
3. TO COOK THE PRAWN:
Lightly beat the egg in a bowl. Remove the prawns from their packaging and pat dry with a paper towel. Toss them in Thai spice flour until evenly coated, then shake off the excess. Dip in the egg, let the excess drip off, and coat in flour again. Heat a non-stick frying pan over a low-medium heat with a drizzle of oil. Once hot add the prawns, season with salt and cook for 60-90 secs each side, or until cooked through - you may need to do this in batches.
TO SERVE:
Divide the vermicelli between bowls and cover with vegetables and coconut broth. Top with Thai crusted prawns, mung beans, cashews and a sprinkle of chopped coriander.