Leah’s Asian Prawn Noodles
15m - serves 4.
200g thick rice noodles
1.5ltrs fish stock (I made mine with Fish Society shrimp shells!)
2 tbs nam pla (fish sauce)
2 limes, juice and zest
6 star anise
Thumb sized piece of ginger, peeled and sliced (I use a potato peeler to keep it thin)
12 whole king prawns
Red chilli, chopped
Mint and coriander leaves to garnish
Defrost the prawns. Cook the noodles until al dente.
Heat the stock with the fish sauce, lime juice and zest, star anise, sugar and ginger. Simmer for a few minutes.
Throw in the noodles and prawns – simmer for 3 minutes until pink through and cooked.
Serve with the chilli, mint and coriander scattered over.