If you like your food spicy then this is the dish for you! Full of bold and complex flavours, this packs a punch!
I love making my own Eastern-inspired sauces from scratch. It genuinely doesn’t take as long as you’d think, and I like to know what exactly is in the sauce – no nasty e-numbers or preservatives that can be found in some off-the-shelf versions.
Fragrant, delicious and filling.
Prawns In A Hot Chilli And Lemongrass Sauce On Noodles
Ingredients (serves 4)
For the sauce
- 125ml vegetable oil
- 1 small onion, roughly chopped finely
- 2 tbsp of chopped red chillies
- 3 tbsp of chopped lemongrass
- 4 garlic cloves, crushed
- 60ml of Sriracha chili hot sauce
- 2 tbsp of tomato puree
- 1 teaspoon of salt
- 1 teaspoon of honey
- 1 tablespoon of vinegar
For the curry
- 400g raw fresh prawns
- 4 nests of egg noodles, cooked according to packet instructions.
- 1 lime, sliced into thing wedges
- Handful of fresh coriander, chopped finely
Heat the oil in a large pan and fry your chopped onion until it soft and aromatic. Reduce the heat and add the lemongrass, garlic, chillies and cook for 2-3 minutes. Then add your chilli hot sauce, tomato puree, honey, vinegar and stir the mixture.
Increase the heat again to a medium setting. Add the prawns to the sauce, covering in the sauce. Cook for 4-5 minutes, until the prawns are cooked through and pink.
Remove prawns and sauce from pan, serve with noodles and finish off with a wedge of lime and coriander as a garnish.