Whole Prawn Satay with Stir fry rice noodles, cucumber and asian herbs

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

For satay sauce:

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:

Place the prawns in a bowl and spoon over half the satay mixture. Toss to coat.

Heat the oil in a large wok over high heat.

Add prawns and stir fry for 2-3 minutes or until caramelised. Add the noodles and Shaoxing and toss to combine. Remove from heat.

Add cucumber, eschallots, basil and mint and toss to combine.

Serve with remaining satay sauce, fresh lime and chopped cashews.

Serves 4.

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Whole Prawn Satay with Stir fry rice noodles, cucumber and asian herbs