prawns coleslaw lores

Coleslaw with Chilli Prawns and Rice Noodles


Preheat oven to 200°C. Spread the cashews and peanuts over a baking tray. Toast in oven for 8-10 minutes, turning half way through the cooking. Remove the nuts and allow to cool, remove any skins, then roughly chop and set aside.

Cook noodles in boiling salted water for 6 to 8 minutes until tender. Drain, add a little sesame oil to keep noodles separate.

Heat a frying pan on a medium heat. Melt together the oil, butter, and honey. Add the shallot, garlic, chilli and chives saute until tender. Add the prawns and cook for 5 minutes until pink and well heated through. Remove the prawns onto a warm plate. Toss the noodles through the butter mix in the frying pan.

Mix the Coleslaw with the dressing included in the bag. Divide the noodles between 4 warm plates or bowls and top with Coleslaw. Divide the prawn tails over the plates and dress with any extra of the honey and chilli sauce. Sprinkle with toasted nuts and coriander leaves.


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