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Chilli and Coriander Prawns

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“We love seafood - from Australian BH&G Diabetic Living. TIP 1 You can slice up your own selection of fresh vegetable for this recipe. TIP 2 For a lower salt option replace the prawns with 150 grams skinless chicken breast fillet thinly sliced.”
READY IN:
20mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 300 g prawns (green peeled deveined tails intact)
  • 18 teaspoon dried chili (powder a pinch)
  • 18 teaspoon chili flakes (a pinch)
  • 2 teaspoons ground coriander
  • 125 g egg noodles (fresh)
  • 12 teaspoon olive oil
  • 400 g vegetables (fresh or frozen stir fry see note in intro)
  • 3 teaspoons sweet chili sauce
  • 1 teaspoon reduced sodium soy sauce
  • cooking spray
  • coriander leaves (fresh to serve)

Directions

  1. Put he prawns in a medium bowl and add the ground chillies, chilli flakes and ground coriander and toss to coat and set aside.
  2. Puit the noodles in a medium heatproof bowl and cover with boiling water and set aside for 1 to 2 minutes and then drain well and separate the noodles with a fork.
  3. Heat the oil in a wok on high and add the vegetables and cook stirring for 1 to 2 minutes or until just tender and then add the noodles and toss to combine and transfer to a medium bowl and add the sweet chilli sauce and soy sauce and toss to combine and set aside.
  4. preheat a barbecue plate to medium high and spray the prawns with cooking spray and toss to coat and then put the prawns on the barbecue plate and cook tossing occasionally for 3 to 4 minutes or until the prawns just change colour.
  5. Divide the noodle mixture between bowls and top with the prawns and coriander leaves to serve.

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