Super Food Family Classics
By Jamie Oliver
30 mins
Not Too Tricky
serves 4
About the recipe
Prawns give us selenium, which our thyroid glands need to function properly and to keep our metabolic systems in check, meaning we can get everything we need from the food we eat.
Recipe From
Ingredients
12–16 large raw shell-on king prawns (550g)
200g fine rice noodles
3 passion fruit
1 tablespoon low-salt soy sauce
1 teaspoon fish sauce
groundnut oil
extra virgin olive oil
1 pinch of cayenne pepper
2 cloves of garlic
2cm piece of ginger
2 limes
400g mixture of asparagus, spring onions, carrots
100g sprouts, such as chickpea sprouts, alfalfa sprouts
1 bunch of fresh mint (30g)
2 teaspoons sesame seeds
4 tablespoons natural yoghurt
Method
- Pull the middle part of each prawn shell off, leaving the head and tail intact, then run a small sharp knife down the back and remove the vein (or you could ask your fishmonger to do this for you). In a bowl, cover the noodles with boiling kettle water to rehydrate them.
- Halve the passion fruit and scrape the seeds into a large bowl. Add the soy and fish sauces, 1 tablespoon each of groundnut and extra virgin olive oil, and the cayenne. Crush in the unpeeled garlic through a garlic crusher. Peel and grate in the ginger, squeeze in all the lime juice, and mix well. Spoon 2 tablespoons of the dressing over the prawns, toss and leave to marinate.
- Prep your veg – trim the woody ends off the asparagus, trim the spring onions, then finely slice both, and peel and matchstick the carrots. Toss it all in the remaining dressing with the sprouts. Pick, slice and add the mint leaves, drain and add the noodles, then toss together well.
- Place the marinated prawns in a large non-stick frying pan on a medium-high heat in a single layer. Cook for 6 minutes, turning halfway and sprinkling in the sesame seeds when you turn them. Serve the gnarly prawns with the noodle salad, scraping over the sticky sesame seeds from the bottom of the pan, and enjoy it all with a dollop of yoghurt on the side.
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