Prawns Asian

Chilli prawns with sesame spinach and ginger noodles

Name: Chilli prawns with sesame spinach and ginger noodles recipe
Yield: 4
Cuisine: /asian
Ingredients: 1/3 cup (80ml) rice vinegar; 100ml soy sauce; 2 tbs tahini; 1 tsp caster sugar; 3 tsp sesame oil; 45g sambal oelek; 1 tbs finely grated ginger; Finely grated zest of 1 lemon; 600g green prawns, peeled (tails intact), deveined; 2 1/2 tbs peanut or sunflower oil; 50g baby spinach leaves; 270g soba noodles; 60g green beans, trimmed, thinly sliced into rounds; 2 tbs toasted sesame seeds; Bean sprouts, to serve

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by Phoebe Wood

Oct 01, 2020

"While the heat from the prawns is a real kicker, the freshness and snap of the beans and sprouts cool it right down," says Phoebe Wood.

1/3 cup (80ml) rice vinegar
100ml soy sauce
2 tbs tahini
1 tsp caster sugar
3 tsp sesame oil
45g sambal oelek
1 tbs finely grated ginger
Finely grated zest of 1 lemon
600g green prawns, peeled (tails intact), deveined
2 1/2 tbs peanut or sunflower oil
50g baby spinach leaves
270g soba noodles
60g green beans, trimmed, thinly sliced into rounds
2 tbs toasted sesame seeds
Bean sprouts, to serve

Method

1.

Whisk vinegar, soy, tahini and caster sugar in a bowl and set aside.
2.

Combine sesame oil, sambal oelek, ginger, lemon zest and prawns in a bowl. Stir to coat. Refrigerate until ready to cook.
3.

Heat peanut or sunflower oil in a large frypan over medium-high heat. Add prawns and cook, tossing frequently, for 3-4 minutes until caramelised and cooked through. Toss through spinach to wilt.
4.

Cook noodles to packet instructions. Drain and refresh. Place noodles in a large bowl and add vinegar tahini dressing, then add beans. Place in a serving bowl and top with prawns. Scatter with sesame seeds and bean sprouts to serve.