Grilled prawns with coconut curry dip and peanuty noodles

  • Cooking spray
  • 900 g large or jumbo prawns, peeled and deveined
  • Salt and freshly ground black pepper
  • 2 tbsps salt-free lemon and herb seasoning
  • 1 (400 g) tin coconut milk
  • 1 tbsp sugar
  • 1 tsp curry powder
  • 1/4 tsp ground ginger
  • 2 tbsps chopped fresh coriander leaves
  • 340 g somen noodles
  • 1 tbsp reduced-sodium soy sauce
  • 2 tsps sesame oil
  • 70 g chopped dry-roasted peanuts

1) Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat. Season prawns all over with salt, black pepper and lemon and herb seasoning. Place prawns on hot pan and cook 2 minutes per side, until bright pink and cooked through.

2) In a medium saucepan, stirring with spoon, combine coconut milk, sugar, curry powder, and ginger. Set pan over medium heat and bring to a simmer, for 5 minutes. Remove from heat and stir in coriander.

3) Cook somen noodles according to package directions. Drain noodles and transfer to a large bowl. Add soy sauce and sesame oil and toss to coat with tongs. Transfer to a serving plate and top with peanuts.

4) Serve half of the shrimp with all of dip and noodles. Reserve remaining shrimp for Island rice, if desired.

Rule the Kitchen with More Recipe Faves

Thai Prawn Curry
Easy Thai Prawn Curry
Now playing...
4:55
Prawn etouffee
Prawn etouffee
Time
45
Serves
6
Difficulty
Easy
Prawn, potato and cheese tortilla
Prawn, potato and cheese tortilla
Time
22
Serves
4-6
Difficulty
Med
Grilled prawns
Grilled prawns
Time
5
Serves
4
Difficulty
Easy