How to Make:
- Make a cut down the back of each prawn (to butterfly) and remove vein. Place in a large bowl with garlic, chilli, lime rind and 1 tbs oil. Season and mix well to combine.
- Heat remaining 1 tbs oil in a large wok or non-stick frying pan, swirling to coat the base. Cook the prawns, in batches, for 2-3 minutes or until golden and cooked through. Set aside, covered to keep warm.
- Add the onion to the wok or pan and stir-fry over high heat for 1-2 minutes or until just softened. Add the capsicum and gai lan. Add a splash of water and stir-fry for 1-2 minutes or until the vegies are just tender. Add the noodles. Return prawns to the pan. Pour in lime juice and toss to heat through.
- Divide mixture among serving bowls. Scatter with coriander. Drizzle with coconut cream and sprinkle with green shallot, if using.
Time for preparing:17 min. PT17M
- 500g peeled green prawns, tails intact
- 2 garlic cloves, crushed
- 1 long fresh green chilli, finely chopped
- 1 lime, rind finely grated, juiced, plus extra wedges, to serve
- 2 tablespoons olive oil
- 1 red onion, sliced
- 1 small red capsicum, deseeded, sliced
- 1 bunch gai lan (Chinese broccoli), trimmed, cut into 6cm lengths
- 200g pkt shelf-fresh udon noodles
- Fresh coriander leaves, to serve
- Coconut cream, to serve
- Thinly sliced green shallots, to serve (optional)