Prawns are such a handy ingredient to have on hand, keep a bag in the freezer and you’ve always got a meal in the making. Kelp noodles are gluten-free, low in calories, carbohydrates and fat-free. Dare I say it – grab yourself some prawns and give these a go.
Have enough coconut threads and fresh coriander to garnish with.
Ingredients
| 1 Tbsp | Cocovo oil, (or coconut oil) |
| 1 | Onion, finely diced |
| 3 | Garlic cloves (Main) |
| 1 tsp | Cracked black pepper |
| 50 g | Peeled ginger, grated (Main) |
| 1 Tbsp | Kaffir lime |
| 1 Tbsp | Indian seasoning |
| 1 can | Coconut milk, (400ml), unsweetened (Main) |
| 1 Tbsp | Fish sauce |
| 250 g | Kelp noodles (Main) |
| 500 g | Prawn cutlets (Main) |
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Directions
- Sauté onion and garlic until soft about 3 minutes then add black pepper, ginger and torn kafir lime leaf and sauté until fragrant for about 1 minute.
- Then add the coconut milk, Indian seasoning and fish sauce.
- Add the prawns and simmer for 5 minutes.
- Next add the noodles.
- Divide among four bowls and garnish with coconut and fresh coriander.
