Camden New Journal - Reciepe for Spicy Prawn Noodles By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 12th August 2008

Clare Latimer's recipe for
Spicy Prawn Noodles

Spicy Prawn Noodles
This has a lovely Thai fragrant smell and best to choose big, fat juicy crunchy prawns for best flavour and effect.
I have included one of my favourite ingredients – sweet pickled ginger. You buy it in packets and it comes from Japan and is often used in Sushi.

Ingredients
Serves 2
One stick lemon grass, chopped;
Two shallots, peeled and chopped;
One clove garlic, peeled and crushed;
One chilli, deseed and chop finely;
One lime, zest and juice;
Quarter teasp ground coriander;
One x 400ml tin coconut milk;
One tbsp sunflower oil;
Two teasp Thai fish sauce;
80g mange tout, topped and tailed and halved;
Half x 250g pack medium egg noodles;
150g king prawns, peeled;
Handful fresh coriander.

Method
Put the lemon grass, shallots, garlic, chilli, lime zest and the coriander into a blender with half the coconut milk and blend until smooth paste.
Heat the oil in a pan and then add the paste and cook gently for three minutes.
Stir in the remaining coconut milk, the fish sauce and mange tout, then cover and simmer for five minutes.
Meanwhile, cook the noodles as instructed on the package, adding a little salt. Drain and return to the pan.
Add the lime juice to the sauce and then stir in the noodles and prawns.
Heat gently and then serve in bowls.
Chop over some fresh coriander leaves and serve.

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