Tamarind and Garlic Prawn Noodles

Tamarind lamb rolls

Ingredients

  • 150g fine dried egg noodles
  • 1 red pepper finely sliced
  • ½ red onion sliced
  • 2 cloves garlic finely sliced (optional)
  • 50g baby corn sliced into halves
  • 20g spring onions sliced
  • 100g uncooked shell off tail on prawns if possible. De-veined and butterflied.
  • 100ml Karimix Tamarind & Garlic Sauce
  • 2 tbsp vegetable oil
  • 1 tbsp Japanese soy sauce
  • White pepper and salt to taste
  • Sprig of fresh coriander

Tamarind and Garlic Prawn Noodles

Serves
2-4 as a main

Method

  1. Re-hydrate dried noodles according to instructions, drain and set aside.
  2. Heat up oil in wok. Add vegetable oil.
  3. When oil is hot, add onions and stir fry for 5 minutes, then add baby corn, peppers, garlic and spring onions. Stir fry for about 10 minutes.
  4. Add Karimix Tamarind & Garlic Sauce and prawns. Stir well.
  5. Add soy sauce. Stir well. Add salt and pepper to taste.
  6. Garnish with coriander and serve hot.