Recipes

Singapore Noodles with Prawns

Ingredients

  • 200 g Shore Mariner Raw Prawn Cutlet
  • 2 tbsp Vegetable oil
  • 1 Red pepper, sliced
  • 100 g Sugar snap peas
  • 1 Red chilli, finely sliced
  • 2 Garlic cloves, crushed
  • 3 Spring onions, chopped
  • 2 tsp Korma curry powder
  • 4 cm Piece ginger, grated
  • 225 g Can water chestnuts, drained and sliced
  • 600 g Pack straight to wok medium noodles
  • 3 tbsp Soy sauce
  • 3 tbsp Dry sherry
  • 2 Limes
  • 50 g Sesame seeds (optional)

Method

  • Heat the oil in a large pan or wok. Add the garlic, spring onions, curry powder and ginger. Cook over a low heat for 1-2 minutes, then add the sliced pepper, sugar snap peas and Shore Mariner Raw Prawn Cutlets
  • Fry for 1-2 minutes then turn up the heat and stir in the noodles. Heat through, then add the water chestnuts, chili, soy and sherry. Stir fry for a couple of minutes until heated through.
  • Squeeze the juice of 1½ limes into the pan just before serving and serve the remaining half lime, cut into wedges, on the side. Scatter sesame seeds if liked.

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