| 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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