Quick Prawn Stir-fry with homemade curry paste
A quick and easy supper created specially for Seafood Week 2016 by Fish is the Dish.
- 1 small pack whole wheat noodles
- 1 small white onion
- 1 medium red chilli
- 1 thumb sized piece of ginger, peeled
- 1 pack fresh coriander
- 1tsp sesame oil
- 2 banana shallots or 1 onion, finely sliced
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 small pak choi, sliced and green tops reserved
- 100g mushrooms, sliced
- 1 tbsp fish sauce
- 1 tsp soy sauce
- 1 tin coconut milk
- 1 pack fresh prawns (180g approx) or 12 cooked langoustines
- lime wedges to garnish
Don't worry about the long list of ingredients, this is really easy to make!
- Precook the noodles in boiling water and set aside.
- Blitz the garlic, onion, red chilli, ginger and half the fresh coriander together in a food processor or hand blender to make a spice paste. Add a drop of oil or soy sauce if needed.
- Heat the sesame oil in the wok.
- Fry the shallots or onion, peppers, pak choy and mushrooms over a high heat.
- Add the spice paste and fry for a few minutes, then add the coconut cream, the fish sauce and soy sauce and stir.
- Turn down the heat, add the prawns and cook for a few minutes till the prawns are cooked through.
- Stir through the noodles and the pak choi tops. Serve garnished with the rest of the fresh chopped coriander and a wedge of lime. If using langoustines just add them in to warm through for a couple of minutes instead of the prawns.