World Cuisine

  • 400 g (13 oz) raw peeled tiger prawns
  • 2 tablespoons olive oil
  • 400 g (13 oz) thin dried rice noodles
  • 4 garlic cloves, chopped
  • 3 red chillies, chopped
  • 2 lemon grass stalks, chopped
  • 2 onions, shredded
  • 6 celery stalks, shredded
  • 4 teaspoons shoyu sauce
  • 3 spring onions, shredded
  • black pepper
  • 2 red chillies, chopped
  • ½ garlic clove, crushed
  • 60 ml (2 fl oz) lemon juice
  • 60 ml (2 fl oz) Thai fish sauce
  • 3 tablespoons light muscovado sugar
  • 125 ml (4 fl oz) water
  • 4 tablespoons crushed roasted unsalted peanuts
  • 2 red chillies, split

Mix the prawns with 1 tablespoon of the olive oil a small bowl and set aside.

Soak the rice noodles in hot water to cover and leave for about 5–10 minutes until soft. Drain well, transfer to a serving plate and keep warm.

Make the lemon and fish sauce by mixing all the sauce ingredients in a bowl. (Any sauce not used in the recipe can be kept in an airtight jar in the refrigerator for a week.)

Heat a wok until very hot, add the oil-coated prawns and sear on each side for about 30 seconds until golden brown. Remove the prawns using a slotted spoon and set aside.

Heat the remaining oil, swirling it around to coat the wok. Add the garlic, chillies and lemon grass and stir-fry for about 30 seconds until the garlic is lightly browned. Toss in the onions and celery and stir-fry for a couple of minutes, until they have softened a little.

Return the prawns to the wok, add the shoyu sauce and spring onions and season with pepper. Arrange on top of the noodles and drizzle with 3 tablespoons of the lemon and fish sauce. Garnish with the crushed peanuts and the red chillies and serve with the remaining sauce in a jug.

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