| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Vegetables | Tamara1 | 1 | servings | |
INGREDIENTS
| 400 | g | Raw; (green) king prawns |
| (400 to 500) | ||
| 500 | g | Buckwheat soba noodles |
| 200 | g | Coconut milk or coconut cream |
| 1 | sm | Hot red chilli; seeded and minced |
| 10 | Fresh basil leaves; shredded | |
| 1 | ts | Fresh ginger; minced |
| 2 | tb | Peanut oil |
| 2 | tb | Sesame seeds |
| 2 | tb | Fresh coriander |
| 2 | tb | Sweet chilli sauce |
| 2 | tb | Sesame oil |
| 3 | tb | Vegetable stock |
| 1 | ts | Sugar |
| 1 | tb | Soy sauce |
INSTRUCTIONS
FOR THE DRESSING Cook the noodles according to packet instructions, until firm but tender. Meanwhile, mix the dressing ingredients adding salt and pepper to taste. Drain the noodles and toss with the dressing while still warm. Mix the coconut milk with the chilli, ginger, half the coriander and basil and allow to marinate for 10 minutes. Brush the prawns with the peanut oil and chargill or grill until coloured orange and just cooked through. As soon as they are grilled, remove from the grill and plunge into the coconut mixture. When all the prawns are cooked, remove them from the marinade. Arrange the noodles on individual serving platters, top with the prawns and spoon a small amount of dressing over. Sprinkle with remaining coriander and serve. Converted by MC_Buster. Per serving: 642 Calories (kcal); 64g Total Fat; (87% calories from fat); 5g Protein; 15g Carbohydrate; trace Cholesterol; 1337mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 12 1/2 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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