Good ingredients let you keep it simple, which is especially useful if you aren’t organised. Like tonight’s dinner, which got rustled up.
- Spencer Gulf King Prawns to taste. At least 5 x serve. Green in shells.
- noodles – we had ramen noodles in the fridge, so that was it.
- lime juice to taste – we used half a lime for two of us tonight.
- chilli oil
- fish sauce
- fresh coriander leaves
- fresh mint – we just have ordinary mint in the garden
Put some water in a pan and bring to boil. Add heads of prawns for a couple of minutes and remove. I used a slotted spoon.
Peel prawns and devein.
Add chilli oil and a little sugar to the stock, and a generous splash of fish sauce. Adjust to taste.
My noodles were fresh, so I threw them into the stock, they only needed a couple of minutes once they’d come to the boil. If your noodles are dry, cook them in separate water and then add. When the noodles are close to cooked, throw in the prawns, which only need a minute, if that. They will keep cooking in the hot stock.
At the table present the coriander, mint and lime juice to be added by each person to taste.
Really just making a record of this so I can remember it next time.
Note: prawns defrost really quickly, you only need an hour.