Encona Thai Sweet Chilli sauce tiger prawn skewers with a noodle salad
https://www.coop.co.uk/recipes/encona-thai-sweet-chilli-sauce-tiger-prawn-skewers-with-a-noodle-salad
Sweet and zesty prawn skewers served on a chilled ginger and mango noodle salad, perfect for lunch or dinner
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Feeds
2
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Ready in
35 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 106g
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Ingredients
- 8 peeled, headless, tail on, raw tiger prawns
- 285ml Encona Thai Sweet Chilli sauce
- 330g cooked egg noodles
- 50g julienne of raw carrot
- 50g julienne of red pepper
- 50g finely slice spring onion – reserve ¼ for garnish
- 10g julienne of root ginger
- 5g ginger powder
- 50g peeled, sliced mango – firm not too ripe
- 20g sesame oil
- 5g garlic puree
- 1 squeeze of lime
Method
- Coat the raw prawns with Encona Thai Sweet Chilli sauce (ideally leave to marinade for at least an hour before)
- Put 4 prawns on to two skewers, skewering through the end of the tail and the top of the body. Ensure the prawns are lay flat for cooking, to allow for caramelisation
- Place the noodles, carrot, pepper, spring onion, root ginger, mango into a large mixing bowl
- In a separate bowl, make the dressing. Whisk together the ginger powder, garlic, lime juice, sesame oil and a drizzle of Encona Thai Sweet Chilli sauce to taste
- Add ¾ of the dressing to the noodle mix and toss coating everything in the dressing (if possible chill this overnight)
- Cook the prawns on chargrill or a griddle pan for 4-5 mins on each side
- To serve, dish up the noodle salad and top with the prawn skewers. Drizzle over the remaining dressing, add a squeeze of lime and enjoy
