Griddled prawns with coconut curry and peanuty noodles

  • Preparation Time10 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
Cooking spray
500g large or jumbo prawns, peeled and deveined
Salt and freshly ground black pepper
1 tbsp salt-free lemon and herb seasoning
425ml coconut milk
1 tbsp caster sugar
1 tsp curry powder
1/4 tsp ground ginger
5g fresh coriander leaves, chopped
350g somen noodles
15ml reduced-salt soy sauce
10ml sesame oil
50g dry-roasted peanuts, chopped
1) Spary a hob griddle or a griddle pan with cooking spray and set to a medium-high heat. Season the prawns with salt, black pepper and lemon and herb seasoning. Place on the hot griddle and cook 2 minutes per side, until bright pink and cooked through.

2) In a medium saucepan, combine the coconut milk, sugar, curry powder and ginger. Bring to a simmer over a medium heat, stirring occasionally, for 5 minutes. Remove from the heat and add the coriander leaves.

3) Meanwhile, cook the somen noodles according to the package directions. Drain the noodles and transfer to a large bowl. Add soy sauce and sesame oil and toss to coat. Transfer to a serving plate and top with the peanuts.

4) Serve the prawns with the coconut sauce and noodles.

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