Thai hot prawns with noodles
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Uncooked tiger prawns |
| 2 | tablespoons | Oil |
| ½ | Onion; finely chopped | |
| 1 | teaspoon | Chopped fresh root ginger |
| 1 | tablespoon | Tomato puree |
| 1 | teaspoon | Ground coriander |
| 1 | Green pepper; thinly sliced | |
| 1 | tablespoon | Chopped fresh coriander |
| 220 | grams | Chopped tinned tomatoes |
| 1 | Fresh green chilli; finely chopped | |
| 2 | tablespoons | Fish sauce |
| 1 | pounds | Egg noodles; cooked |
| Butter | ||
Directions
In a wok, heat the oil until it starts to smoke. Add the onion and stir-fry until golden brown. Then add the chilli, ginger, ground coriander and green pepper, and stir-fry for a further 30 seconds. Add the prawns and continue to fry until the prawns turn pink - about 30 seconds. Don't overcook the prawns.
Add all the remaining ingredients except the coriander and fry until the sauce becomes thick. Just before serving add the chopped coriander. Serve with buttered egg noodles - you can add these to the sauce for a couple of minutes to heat through if you like.
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