Tuesday, March 11, 2014

Thai Pesto Prawn Soba

Thai Pesto Prawn Soba

Serves 2

small pack basil
small pack coriander
40g cashew nuts (original recipe uses peanuts)
2 bird eye red chilli (or 1 deseeded chilli if you can't take the heat)
zest and juice 1 lime
1½ tsp olive oil
1 tbsp water
½ tsp brown sugar
½ tsp fish sauce
salt & pepper to taste

200g king prawns, halved lengthways (or medium size shrimps)
juice of ½ lime
ground black pepper

150g dried soba (or egg noodles)

crushed chilli pepper (optional)
lime wedges

1) Cook soba to al dente texture.

2) Put all the pesto ingredients in a food processor and whizz into a pesto.

3) Heat the remaining oil in a large non-stick pan and quickly stir-fry the prawns for 3-4 mins, then stir in the pesto.

4) Drain and add the noodles, season with black pepper and mix well, so that the noodles are completely coated in the pesto – if it looks a little dry, add a splash of hot water.

5) Spoon into bowls, squeeze over extra lime juice, sprinkle crushed chilli pepper & coriander, if you like.

Adapted from bbcgoodfood.com.

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