Coconut, lime Leaves, lime juice, and King Prawns.Thai style king prawns from Vietnam.
A prawn dish which was intended to be consumed as part of an Asian salad with Asian pickles. I chose to make them the focus of a stir-fry.
The prawns were heated in a steamer for about ten minutes.
The noodles were made with sweet potato and onion. The noodles were spiralised sweet potato, and onion, and stir-fried in a pan at medium heat, along with two small carrots, grated and sliced red pepper. The noodles, carrot and sliced red pepper were decanted onto a plate with a spiral of dark soy sauce.
Ready in fifteen minutes at a medium heat. Stirred frequently to prevent burning. Delicious!
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