Thai hot prawns with noodles

4 servings

Ingredients

Quantity Ingredient
8 ounces Uncooked tiger prawns
2 tablespoons Oil
½ Onion; finely chopped
1 teaspoon Chopped fresh root ginger
1 tablespoon Tomato puree
1 teaspoon Ground coriander
1 Green pepper; thinly sliced
1 tablespoon Chopped fresh coriander
220 grams Chopped tinned tomatoes
1 Fresh green chilli; finely chopped
2 tablespoons Fish sauce
1 pounds Egg noodles; cooked
Butter

Directions

In a wok, heat the oil until it starts to smoke. Add the onion and stir-fry until golden brown. Then add the chilli, ginger, ground coriander and green pepper, and stir-fry for a further 30 seconds. Add the prawns and continue to fry until the prawns turn pink - about 30 seconds. Don't overcook the prawns.

Add all the remaining ingredients except the coriander and fry until the sauce becomes thick. Just before serving add the chopped coriander. Serve with buttered egg noodles - you can add these to the sauce for a couple of minutes to heat through if you like.

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Carlton Food Network

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