Prawns In A Hot Chilli And Lemongrass Sauce On Noodles

If you like your food spicy and you’ve a penchant for prawns (and noodles), 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 packed with protein thanks to the prawns and slow releasing carbs with the noodles, it’s a wholesome dish my children love.

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

Method

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.

Read more recipes (featuring prawns) and not, here.