Sesame King Prawns with Satay Chilli Noodles
Crunchy carrots, juicy peppers, fresh coriander and oozes of noodles create a colourful base for our sesame-crusted sustainably-sourced king prawns. The best part? A heavenly satay sauce: sweetened with honey and lime juice. Just add chilli paste for fiery flavour!
Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out 2 medium frying pans, a sieve, a small bowl & a peeler
1
Make the satay sauce & prep the veg
- Mix the peanut butter and 2 tbsp hot water (1 tbsp for 1 person) in the small bowl to form a smooth paste
- Add the tamari, honey and juice from half the lime. Stir until combined
- Thinly slice the pepper. Peel the carrot into ribbons. Roughly chop the coriander
2
Time to noodle
- Add the noodles to the saucepan, gently separate with a fork and boil for 3-4 mins, until cooked
- Drain, then rinse under cold water
3
Fry the prawns
- Heat a medium frying pan with 1/2 tbsp oil on high heat (we used the 25cm HexClad Hybrid Pan). Once hot, add the prawns and cook for 4 mins, until cooked through
- Halfway through cooking, add the sesame seeds, a pinch of salt and pepper. Toss to coat the prawns
4
Build the dish
- Meanwhile, heat the other medium frying pan with 1/2 tbsp oil on high heat. Once hot, add the pepper and carrot and cook for 4-5 mins, until softening. Season with salt and pepper
- Add the peanut sauce, cooked noodles and half the coriander. Toss to combine and cook for 1-2 mins, until the sauce coats the noodles. Squeeze in the remaining lime juice and season with salt. Add a splash of water if needed
5
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Share the peanut noodles between bowls, topped with the prawns
- Drizzle with the chilli paste and sprinkle over the remaining coriander