Australian Prawn Recipes
Ingredients
24 peeled medium green prawns peeled with heads and tails intact (Approx. 1kg whole)
2 tbsp peanut oil
375 g rice stick noodles, soaked in cold water 5 minutes
2 tbsp Shaoxing cooking wine
3 Lebanese cucumbers cut into chunks
2 red eschallots finely sliced
¼ cup thai basil
¼ cup Vietnamese mint
fresh lime and chopped cashews to serve
Satay Sauce
1 cup cashew nuts, plus extra, coarsely chopped, to serve
½ cup almond butter
2 tbsp finely grated ginger
small red chilli, seeds removed, coarsely chopped
2 tbsp tamari
1 tbsp sesame oil
1 tbsp grated palm sugar
½ cup water
2 tbsp peanut oil
Method
For satay sauce:
1
Place the cashews nuts, almond butter, ginger, chilli, tamari, sesame oil and palm sugar in a food processor and process until a smooth paste. Add water and process to combine.
To make the Stir fry:
3
Place the prawns in a bowl and spoon over half the satay mixture. Toss to coat.
4
Heat the oil in a large wok over high heat.
5
Add prawns and stir fry for 2-3 minutes or until caramelised. Add the noodles and Shaoxing and toss to combine. Remove from heat.
6
Add cucumber, eschallots, basil and mint and toss to combine.
7
Serve with remaining satay sauce, fresh lime and chopped cashews.
Serves 4.
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