Thursday, 7 December 2017

Coconut, King Prawns, with Sweet Potato noodles


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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