INGREDIENTS

INSTRUCTIONS

FOR THE SALAD
FOR THE DRESSING
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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