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Spicy prawncakes with noodle salad
Published: December 19, 2014 at 2:31 PM
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serves 2
Easy
Total time: 30 mins
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These Thai-style prawncakes are easy to make and full of flavour – ideal for a quick midweek meal for two. The noodle salad is easy and makes this more filling.
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Ingredients
Nutrition
-
250g raw peeled prawns
-
1 tbsp Thai red curry paste
-
a small bunch coriander
chopped
-
100g flat rice noodles
-
for frying olive oil
-
2 tbsp fish sauce
-
2 limes
juiced
-
1 tbsp brown sugar
-
1 red chilli
finely chopped
-
4 spring onions
sliced
-
3 tbsp sweet chilli sauce
Nutrition: per serving
- kcal412
- fat9.2g
- saturates0g
- carbs63.4g
- sugars0g
- fibre0.9g
- protein22.9g
- salt4.86g
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Method
-
step 1
Put the prawns in a food processor with the curry paste and 2 tbsp of the coriander. Whizz into a paste, then form into 8 cakes.
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step 2
Put the noodles in a bowl and pour over a kettle of boiling water. Leave until tender, drain, rinse in cold water and drain again.
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step 3
Fry the prawncakes for 2-3 minutes on each side until golden and cooked through.
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step 4
Whisk the fish sauce, ½ the lime juice and sugar together until the sugar has dissolved. Toss with the noodles, chilli, spring onions and the rest of the coriander. Mix the chilli sauce with the remaining lime juice. Serve the prawncakes with the noodle salad and chilli lime sauce for dipping.
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