Ingredients
The following ingredients have 4 Servings
- 1 kg (2 lb 4 oz) large raw prawns (shrimp)
- 400 g (14 oz) fresh rice noodles
- 2 tsp canola oil
- 3–4 garlic cloves, finely chopped
- 5 cm (2 in) piece fresh ginger, cut into matchsticks
- 2–3 small red chillies, seeded and finely chopped
- 6 coriander (cilantro) roots, finely chopped, plus a few leaves to garnish
- 8 spring onions (scallions), cut into short lengths
- ½ red capsicum (pepper), thinly sliced
- 2 tbs lemon juice
- 125 ml (4 fl oz/½ cup) white wine
- 2 tsp fish sauce
Instruction
- <p><strong>1.</strong> Peel the prawns, leaving the tails intact. Gently pull out the dark vein from each prawn back, starting at the head end.</p> <p><strong>2.</strong> Put the noodles in a large heatproof bowl, cover with boiling water and soak for 8 minutes, or until softened. Separate gently and drain.</p> <p><strong>3.</strong> Heat a wok until very hot, add the oil and swirl to coat. Stir-fry the prawns, garlic, ginger, chilli and coriander root in two batches for 1–2 minutes over high heat, or until the prawns turn pink. Remove the prawns from the wok and set aside.</p> <p><strong>4.</strong> Add the spring onion and capsicum to the wok. Cook over high heat for 2–3 minutes. Add the lemon juice, wine and palm sugar. Cook until the liquid has reduced by two-thirds.</p> <p><strong>5.</strong> Add the prawns and sprinkle with fish sauce. Toss to heat through. Garnish with coriander leaves and serve with the noodles.</p>
