Chilli And Coriander Prawns Recipes

Steps:

• Put he prawns in a medium bowl and add the ground chillies, chilli flakes and ground coriander and toss to coat and set aside.
• 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.
• 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.
• 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.
• Divide the noodle mixture between bowls and top with the prawns and coriander leaves to serve.

Steps:

• To make the butter, put the garlic, coriander, chilli and lime juice in a food processor and pulse until chopped but not sludgy. Remove 1 tbsp of the mix, toss with the prawns and set aside in the fridge. Add the butter and some seasoning to the food processor, and pulse again until everything is combined. Scrape out onto a sheet of foil, roll into a sausage and put in the freezer to harden.
• Fire up the barbecue. When the coals have just turned white, cook the prawns for 3-4 mins on each side until they turn pink. Lift them off the barbecue onto a platter and, while still sizzling hot, melt thin slices of about half the butter over the prawns. Melt the remaining butter and serve with the prawns to dip into, and lime wedges for squeezing over.