Serves 4
Ingredients
For the marinade
3 garlic cloves, crushed
1 inch raw ginger, peeled and grated
a pinch of crushed chillis
5 tablespoons dark soy sauce
110g clear honey
For the stir fry
2 x 275g packs of cooked king prawns
1 tablespoon olive oil
4 nests of rice noodles
To garnish
4 spring onions, sliced
1 tablespoon sesame seeds
Method
- Mix together the marinade ingredients in a small bowl and add the prawns
- Cover the bowl with cling film and place in the fridge for 20 minutes.
- When the prawns have finished marinating, put the oil in a wok and stir fry them including the marinade for 3 minutes to warm the prawns through.
- Meanwhile, cook the rice noodles in boiling water for 3 minutes.
- While the noodles are cooking, remove the prawns from the wok with a slotted spoon.
- Leave the marinade cooking in the wok for another 2-3 minutes till it had reduced by half.
- When the noodles have cooked, drain them and add to the marinade along with the prawns.
- Stir thoroughly until everything is coated in sauce
- Serve topped with the spring onion and sesame seeds.