This post is from one of my favourite people in the whole entire world — Nuttycow! She is a wise lady, so I have no doubt this recipe will be absolutely delicious.
I love cookbooks, love them. I can happily spend hours pouring over the pictures, recipes, and anecdotes you find within. Another (possibly bad) habit I have is looking at recipes and thinking about how I can add to them, make them different, more suited to me.
And so, when the beautiful Polpo dropped through my letterbox (and seriously, it is beautiful. A triumph of typography and design) I spent the next half an hour deciding a) what I was going to have for supper and b) how I was going to change the recipe.
And so the following was born:
- 20 (ish) large prawns (frozen is fine just make sure they're defrosted when you marinade them)
- 1 hot chilli, deseeded and finely chopped (if you don't have fresh, I used some out of a jar)
- 1 garlic clove, finely chopped
- Knob of ginger, finely chopped
- Good squeeze of lime
- Splash of soy sauce
- 2 medium sized shallots
- Big handful of mange tout, chopped in half
- Big handful of sugar snap peas, chopped in half
- Handful of rice noodles (these are just to add bulk to the dish - if you don't have rice noodles, you can use any type of plain noodles)
- A little olive oil
- Little bit of salt and pepper
- Put the chilli, ginger, lime, soy sauce, salt, pepper, and some of the garlic in a bowl and mix. Add the prawns and leave to marinate for a while (I normally only leave mine for about 10 minutes if I'm short on time)
- Cook the rice noodles to instructions (normally, boil water, add noodles, take off heat and leave for 10 mins)
- Lightly fry the shallots and the remaining garlic in a wok until soft but not brown.
- Add the prawns and marinade and cook for a minute. Don't worry, they'll cook more with the veggies.
- Add the vegetables and rice noodles.
- Cover pan and let it steam over a low heat for about 3 - 4 minutes.
- Taste. Adjust seasoning if needed.
- Serve in bowl (less messy) with huge glass of white wine. (and yes, sadly, you do have to divide the prawns evenly between bowls!)
Let me know how you get on.