These have such a lovely flavour and they smell incredible while they’re cooking. For something a little different, you can marinate the prawns, thread them onto skewers and cook them on the barbecue. For a vegan version, substitute firm tofu for the prawns.
Prep time: 25 minutes
Cook time: 15 minutes
200g rice vermicelli or bean
¾ cup (185ml) coconut milk
¼ cup (60ml) vegetable stock
¼ cup (60ml) tamari or soy sauce
1 tablespoon brown sugar
2 tablespoons finely grated ginger
1½ tablespoons harissa paste
6 cloves garlic, crushed
24 green prawns, peeled and deveined,
2 tablespoons peanut oil
1 bunch Chinese broccoli, cut into
1 bunch broccolini, cut into
1 carrot, peeled and julienned
4 green onions, chopped
150g snow peas, halved
1 bunch Thai basil, leaves picked
1 bunch coriander, leaves chopped
2 tablespoons lime juice, plus lime
wedges to serve
Prepare the noodles according to the packet instructions. Place the coconut milk, stock, tamari and sugar into a small bowl and mix to combine. Set aside.
Combine the ginger, harissa and garlic in a bowl. Pat the prawns dry with paper towel, add them to the bowl and stir well to coat. Heat the peanut oil in a large frying pan or wok over high heat. Cook the prawns for a few minutes or until almost cooked through. Remove the prawns from the pan and set aside.
Add ¼ cup (60ml) water to the harissa mixture remaining in the pan and stir to loosen any residue. Add the Chinese broccoli, broccolini, carrot and half of the green onion. Cook for a few minutes before adding the coconut milk mixture. Boil the sauce for 1 minute, then return the prawns to the pan and add the noodles, snow peas, remaining spring onion, Thai basil, coriander and lime juice. Gently toss to combine. Season with salt to taste and serve with lime wedges.
Image and text from Good Food Made Simple by Leah Itsines, photography by Ben Dearnley.
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