GINGERED PRAWN AND PEAS NOODLES
INGREDIENTS
- 750g uncooked medium prawns
- 2 stems of fresh lemon grass, finely chopped
- 1 teaspoon ground coriander
- 2 teaspoons ground ginger
- 200g sugar snap peas
- 500g fresh egg noodles
- 2 tablespoons oil
BUTTER SAUCE
- 1 teaspoon cornflour
- 2 1/2 tablespoons water
- 1/3 cup sake
- 2 tablespoons lemon juice
- 1 teaspoon grated fresh ginger
- 90g butter Shell and devein prawns, leaving tails intact.
GINGERED PRAWN AND PEAS NOODLES METHOD:
Combine prawns, lemon grass, coriander, and ginger in a bowl; cover, and refrigerate for 1 hour. Boil, steam, or microwave peas until tender; drain. Cover noodles with boiling water, stand for 5 minutes; drain.
Heat oil in a wok or pan, add prawn mixture, stir - fry until prawns are cooked through. Add peas, noodles, and butter sauce, and stir until heated through.
Butter Sauce: Combine blended cornflour and water with sake, juice, and ginger in a pan, and stir over heat until the mixture boils and thickens. When the mixture reaches a boil, remove it from the heat and stir in the butter.
Serves 4.
Note: Best made
just before serving.
Freeze: Not
suitable.
Microwave: Sauce
suitable.