I found this recipe in my favourite Clean & Lean cookbook and it tasted absolutely wonderful! I slightly tweaked it to ‘Sally It Up’ but the fundamentals are there. It’s also pretty healthy and low calorie, working out at about 350 calories per portion (including the crispy onions I lobbed on top), with lots of ‘good’ fats from the coconut cream. Plus, it’s wheat and dairy free. And, as always with a coconut based dish, make sure you serve it up with a big squeeze of lime and lots of coriander.
Ingredients - Serves 2
1 tbsp sesame oil
1 x 150g packet of raw prawns
1 green (or red) chilli, finely chopped with seeds
2 cloves of garlic, finely chopped
1 small thumb sized piece of ginger, peeled and finely chopped
1 stalk of lemongrass, finely chopped
1 tbsp soy sauce
1 tbsp fish sauce
40ml Coconut cream (half a small tin)
75-100ml boiling water (you want to keep the sauce quite thick)
125g vermicelli rice noodles
Small handful of chopped coriander
Optional: Crispy onion flakes
Heat the oil in a wok over a low-medium heat. Gently fry off the garlic, chilli, ginger and lemongrass until soft (about 5 minutes), stirring often. Add the coconut cream and water and mix together, keeping on a low heat. Add the soy sauce, fish sauce and prawns and cook for a few minutes until they turn pink - be careful not to let it boil. Meanwhile, cook the noodles per packet instructions. Taste the sauce and add anything you think may be lacking. When the prawns are done, divide the noodles between the bowls and serve the prawns on top with the sauce. Garnish with lots of coriander, a squeeze of lime and some crispy onions.