A bag of prawns in the freezer can provide a speedy solution to a midweek meal crisis. Buy them raw if you can - their texture will be firmer because they won't suffer from being overcooked. Cook until they just turn pink.
CHILLI LIME PRAWN NOODLES
Serves4
200g (a large handful) dried rick stick noodles
16 large raw prawns (defrosted if frozen)
1 tbsp sunflower oil
Juice of 1/2 lime
1 red chilli, deseeded and finely chopped
A small handful freshly chopped coriander
2 tsp sesame oil
Put the noodles in a pan and cover with boiling water. Simmer over a low heat for 3-4 minutes or according to packet instructions.
Meanwhile, put the prawns into a bowl. Add 1 tbsp sunflower oil, lime juice and chilli and mix well.
Heat the remaining sunflower oil in a frying pan and add the marinated prawns. Fry for 1-2 minutes until the prawns are pink.
Drain the noodles, tip back into the pan, then add the prawn mixture. Toss together then scatter over the coriander and drizzle over the sesame oil. Serve immediately.
