For a really special supper that's simplicity itself, this oriental-style platter of prawns in a fragrant lemongrass sauce is hard to beat. Serve with prawn crackers or quick-cook noodles and vegetables. Delicious!
Instead of all the oils and flavourings, use 2 tbsp sunflower oil and cook 2 tbsp Thai red curry paste in it for 30 seconds, stirring, before adding the prawns. Stir-fry for 1 1/2 minutes, as step 2, then stir in 2 tbsp coconut milk. Cook for a further 30-60 seconds or until the prawns are cooked.
Quick-cook noodles and vegetables Heat 1 tbsp sunflower oil in a large nonstick pan over a medium heat. Add 100g whole baby corn and 1 sliced red pepper or 100g whole baby button mushrooms and cook for 2-3 minutes or until lightly coloured. Crush 1 garlic clove into the pan and stir for a few more seconds, then pour in 500ml vegetable stock. Add 225g fine egg noodles. Cover and cook for 2 minutes, then stir in 100g shredded pak choi. Cook for a further minute or until everything is tender.
Not sure about adding at the end, the spare marinade which has had raw prawns in it. It should be cooked through, don't you think? - 19 Mar 2016