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- 1 1/2 Tbsp.
cornflour
- 1
medium egg, beaten
- 50 g
Kellogg's Crunchy Nut, roughly crushed
- 100 g
raw peeled king prawns
coconut or vegetable oil, to fry
- 150 g
fresh or cooked fine rice noodles
- 1/2
cucumber, cut into matchsticks, seedy core discarded
- 1
large carrot, peeled and cut into matchsticks
small handful mint leaves, shredded
For the satay sauce
- 1 tsp.
coconut or vegetable oil
- 2
garlic cloves, crushed
- 1
red bird's-eye chilli, deseeded and finely chopped
- 1/2 Tbsp.
light brown soft sugar
- 1 Tbsp.
soy sauce
- 2 Tbsp.
peanut butter
- 100 ml
coconut milk
juice 1/2 lime, plus wedges to serve
1 To make the satay sauce, heat oil in small pan; fry garlic and chilli(es) until aromatic. Add sugar, soy, peanut butter and coconut milk. Bubble until slightly thickened, then stir in lime juice. Check seasoning; set aside.
2 Put cornflour into a shallow bowl and mix in some seasoning. Put beaten egg and crushed Kellogg’s Crunchy Nut into 2 separate shallow bowls. Toss prawns in cornflour, then coat in egg, before coating in Crunchy Nut.
3 Heat enough oil in medium frying pan to come 5mm (.in) up the sides. Fry prawns for 2min per side, turning gently, until golden and firm (see GH Tip). Set aside.
4 Suitably discard oil. Return pan to medium heat, add noodles, cucumber and carrot; cook for 1-2min. Mix through sauce to coat and heat through. Divide between 2 shallow bowls, top with prawns and scatter over mint. Serve with lime wedges.
GH TIP If you like, put coated prawns on a baking tray lined with baking parchment and cook in a preheated oven at 220C (200C fan) mark 7, for 5-6min, until firm.
Per Serving:
- Calories: 640
- Fibre: 6g
- Total carbs: 69g
- Sugars: 21g
- Total fat: 30g
- Saturated fat: 16g
- Protein: 21g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
