Yield: 4 servings
|12 ounces||Chinese egg noodles|
|1 tablespoon||Sesame oil|
|12 ounces||Uncooked jumbo prawns; shelled|
|8 ounces||Baby queen scallops; patted dry|
|8 ounces||Squid tubes; cut into rings|
|2 \N||Cloves garlic; crushed with salt|
|2 tablespoons||Cashew nuts; roughly chopped|
|2 \N||Red chillies; finely diced|
|2 \N||Limes; juice of|
|2 tablespoons||Coriander; chopped|
|1 tablespoon||Dried shrimp; ground to a powder|
Cook noodles in boiling water according to instructions, drain, refresh with cold water and reserve. Heat oil in a frying pan and cook the prawns over a fierce heat for two minutes, add the scallops and squid and cook for another minute. Allow to cool slightly. Combine noodles, shellfish and the remaining ingredients and serve in a deep bowl at room temperature.
Per serving: 42 Calories (kcal); 3g Total Fat; (64% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates
Recipe by: Josceline Dimbleby, The Sunday Telegraph Mag.
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