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“My best friend Judy, who is a fabulous cook, had company from Argentina and she chose this recipe among others to serve. The recipe had to be increased by 4, for the dinner party, but am posting as is. BBC GoodFood”
READY IN:
45mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop 1 spring onion and put into food processor. Slice the remaining 2 spring onions diagonally and set aside.
  2. Halve both chillies lengthways and discard the seeds. Put 1 chilli into the food processor, finely chop the other; set aside.
  3. Add the lime zest, sugar, 2 T of the coriander and a generous amount of sea salt to the spring onion and chilli in the processor and whizz or pulse until everything is chopped but still has some texture.
  4. Pour the mixture on to a floured surface with floured hands lightly shape into 4 rounds, each about 1" thick. (You can make ahead up to this point; cover and keep refrigerated for up to 24 hours.).
  5. Heat 2 T of the sunflower oil in a smallish frying pan and start frying the prawn cakes & cook over medium heat for 3-4 minutes on each side, turning them over when they become golden.
  6. As soon as you have turned the prawn cakes, put the noodles into a pot of boiling water on a back burner; stir to separate and cook for 4 minutes.
  7. Meanwhile, heat the remaining 1 T sunflower oil in a wok (or another frying pan) and stir-fry the garlic, ginger, and reserved chilli for 1 minute.
  8. Put in the mangetout (snow peas) and reserved spring onions and stir-fry for 2 minutes more.
  9. Remove from the heat and stir in the soy sauce, sesame oil and lime juice.
  10. Drain the noodles and toss them into the stir-fry.
  11. Pile on to plates, top with shrimp cakes and sprinkle with sesame seeds and remaining coriander (cilantro).

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