Lime, Coriander & Chilli Prawns with Pak Choi and Rice Noodles
For the marinade:
· 1 cup coriander leaves, washed and finely chopped
· 2 tsp dried chilli flakes
· 1 fresh lime, squeezed
· 1/2 cup olive oil
· 1 kg Prawns, with the head removed and shells on
· 1 Pack Rice Noodles
· 250 g pak choi, washed and kept whole
· 2 tsp Peanut Oil
· 2 tsp Soy Sauce
· 4 tsp Spring Onions finely sliced
Mix the coriander, chilli, lime, garlic and olive oil in a bowl and add the prawns. Mix through to coat the prawns. Cover with cling film and place in the fridge overnight to marinade.
To cook the prawns drain them of all excess moisture and fry in smoking hot pan with one teaspoon of the peanut oil for 2 minutes on each side until they are not translucent on the inside anymore.
Prepare the rice noodles according the package instructions and keep warm while you are cooking the pak choi. It is easiest to soak the rice noodles at the same time as cooking the pak choi.
Wilt the pak choi in a pan with the other teaspoon of peanut oil. The pak choi needs only to be cooked until the leaves are wilted and still retain their vivid green colour. Sprinkle with soy sauce before placing on the noodles.
Place the noodles on a plate and top with the prawns and wilted pak choi. Serve with extra soy sauce, dried chilli flakes and spring onions to sprinkle on top and a freshly cut lime.
Food & Styling – Simone Kruger
Photography – YSP