Chargrilled Prawn And Hokkien Noodle Salad

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John Broger

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Vegetables	Thai	Tamara1	1	Servings

INGREDIENTS

400	g	Raw, green king prawns
200	g	Small calamari rings
500	g	Cooked hokkien noodles
1		Hot red chilli, seeded and
		minced
1/4	c	Thai basil leaves, shredded
1	t	Fresh ginger, minced
2	T	Peanut oil
2	T	Sesame seeds
2	T	Fresh coriander
1/4	c	Chopped roasted peanuts
2	T	Sweet chilli sauce
1	T	Soy sauce
200	g	Coconut milk
1	T	Toasted sesame oil
3	T	Vegetable stock
1	t	Sugar

INSTRUCTIONS

Drop the noodles into boiling water for 30 seconds to refresh and  heat
then drain immediately. Meanwhile, mix the dressing ingredients  adding
salt and pepper to taste and whisk well. Drain the noodles and
immediately toss with the dressing while still warm. Set aside.  Mix
the coconut milk with the chilli, ginger, half the coriander and  basil
and allow to marinate for 10 minutes.  Brush the prawns and calamari
with the peanut oil and chargill or  grill until the seafood is opaque
and just cooked through. As soon as  they are grilled, remove from the
grill and plunge into the coconut  mixture.  When all the shellfish are
cooked, soak in the marinade for 10  minutes then remove them with a
slotted spoon. Arrange the noodles on  individual serving platters, top
with the prawns and spoon a small  amount of dressing over.  Sprinkle
with remaining coriander peanuts and serve.  Converted by MC_Buster.
Per serving: 860 Calories (kcal); 84g Total Fat; (83% calories from
fat); 10g Protein; 26g Carbohydrate; trace Cholesterol; 1366mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2
Fruit; 17 Fat; 1/2 Other Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1347 Calories From Fat: 1114 Total Fat: 129.5g Cholesterol: 58.8mg Sodium: 1613.1mg Potassium: 1189.5mg Carbohydrates: 30.7g Fiber: 9.4g Sugar: 6.1g Protein: 31.7g