Malaysian Style Chili Noodles with Prawns
Washed large prawns
Kwoks Malaysian chili sauce
Garlic to choice (preference is ½ a Garlic)
1 tbsp of soy sauce
Lemon or lime juice
½ cup of water
Chilled cucumber and a lettuce, preferably iceberg
Sprig of coriander for garnish
Chop the garlic finely
Sautéed the prawn for less than a minute – enough to make them dry
Add the garlic and stry until soft
Add a chopped chili for texture and/or to make very hot Add Kwoks Malaysian chilli sauce and stir making it into a ticklish glaze. If it over thickens add a tbsp of peanut oil
Flash the Egg Noodles in boiling water for a minute or two.
Less for noodles with a bite or longer for soft noodles.
I like to pan fry these in the sauce left from the prawns to pick up some flavour. and allow to cool – important as to not whilt the salad !.
Spread the lettuce on your dish.
I like to shredded carrot and slice spring onion. For colour and salad flavour.
Arrange the noodles in the middle on the salad.
Add the prawns and Chili sauce glaze.