Crevettes aux Nouilles de riz, Sauce au lait de Coco et à l’Ail

 

  • 300 g (0,66 LBS) prawn tails
  • 200 g (0,44 lbs) Organic whole grain rice noodles
  • 150 g (0,33 lbs) baby spinach
  • 20 cl Organic coconut milk
  • 2 cm fresh ginger
  • 5 garlic cloves
  • 1 jalapeno pepper optional
  • 1 lime
  • 1 small coriander bunch
  • 1 tablespoon coconut blossom syrup
  • 1 tablespoon nuoc-mâm (fish sauce)
  • 1 tablespoon sesame oil
  • 2 tbsp rapeseed oil


Peel the garlic cloves. Peel and grate the ginger. Remove the seeds from the chilli and cut it finely.

Put the prawns in a deep dish then add 2 tablespoons of rapeseed oil, 1 tablespoon of sesame oil, 1 tablespoon of coconut blossom syrup, the pressed garlic cloves, the ginger and the chilli. Mix well and place in the fridge to marinate for 30 minutes.

Cook the rice noodles according to package directions. Rinse under cold water to stop the cooking and set aside.

Heat a wok or sauté pan with a little rapeseed oil then grill the prawns with their marinade for 2 minutes. Once cooked, add the coconut milk, baby spinach and 1 tablespoon of fish sauce. Bring to a simmer and cook for 3 minutes.

Add the noodles to the wok, mix well and heat through for 2 minutes. Divide into bowls, add a dash of lime and the chopped coriander.

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