GINGERED PRAWN AND PEA NOODLES

INGREDIENTS

• 750g uncooked medium prawns
• 2 stems of fresh lemon grass, finely chopped
• 1 teaspoon ground coriander
• 2 teaspoons ground ginger
• 200g sugar snap peas
• 500g fresh egg noodles
• 2 tablespoons oil

BUTTER SAUCE

• 1 teaspoon cornflour
• 2 1/2 tablespoons water
• 1/3 cup sake
• 2 tablespoons lemon juice
• 1 teaspoon grated fresh ginger
• 90g butter Shell and devein prawns, leaving tails intact.

GINGERED PRAWN AND PEA NOODLES METHOD:

Combine prawns, lemon grass, coriander, and ginger in a bowl; cover, and refrigerate for 1 hour. Boil, steam, or microwave peas until tender; drain. Cover noodles with boiling water, stand for 5 minutes; drain.

Heat oil in a wok or pan, add prawn mixture, stir - fry until prawns are cooked through. Add peas, noodles, and butter sauce, and stir until heated through.

Butter Sauce: Combine blended cornflour and water with sake, juice, and ginger in a pan, and stir over heat until the mixture boils and thickens. When the mixture reaches a boil, remove it from the heat and stir in the butter.

Serves 4.

Note: Best made just before serving.

Freeze: Not suitable.

Microwave: Sauce suitable.

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