Sesame Tiger Prawns with Fragrant Courgette Noodles



Serves 4



Preparation: 45 minutes



Cooking Time: 12 minutes



I started off by finding the basic Guest Recipe from The Hairy Bikers and loved the flavours.   

However, I have decided that next time, we would once again buy raw Tiger Prawns still in their shells, which will need to be partially shelled, de-veined but leaving the tails on for frying separately rolled in Sesame Seeds for extra crispiness, punch and presentation! 

 This is a very fragrant and tasty stir fry, a little fiddly to prepare and if no distractions, can be prepared rather quicker!!   We cannot wait to have this again!   





Ingredients



For the prawns



24 raw tiger prawns (shell, de-vein, but leave the tails)



3 tablespoons of mustard



100g sesame seeds



1-2 tablespoons toasted sesame oil





For the Marinade



2 garlic cloves, crushed



1 small red chilli, de-seeded and finely chopped



1 lemon grass stalk, finely chopped (or you could use two!)



Juice and finely grated zest of one lime



Generous thumb sized chunk of fresh ginger, grated (I left peel on!)



2 tablespoons fish sauce



1 teaspoon of caster or coconut sugar





For the vegetables



2 large courgettes, spiralise into large tagliatelle strips (or use a vegetable peeler, discard the core)



1 Spanish onion, sliced into slim wedges



1 red bell pepper, sliced into strips



2 medium sized carrots, cut into matchsticks



2 handfuls of either french green or black beans, cut in half on the diagonal, or Runner beans cut diagonally



One pack of baby sweetcorn, cut in half



2 tablespoons of Tamari Sauce



1-2 tablespoons of toasted sesame oil



225g tin of bamboo shoots



One pack of bean sprouts



Small bunch of coriander leaves, stems and leaves separated.







AND THIS IS WHAT YOU DO.....



1. Place all the marinate ingredients and coriander stems into a food processor or blender and blitz until well combined.   It will have a texture.
   
   
2. Put the prawns into a bowl, pour in the marinade, stir this around, cover and set aside.
   
   
3. Top and tail the courgettes, using a veg peeler or spiraliser, cut into long strips as thin as possible.   Cut again lengthways if the strips are too wide.
   
   
4. Heat the Wok, add 1-2 tablespoons of toasted sesame oil and a tiny amount of water to prevent burning.   Add the onion, red pepper and carrot.    Cook on high heat for about two minutes, keep stirring!
   
   
5. Add the beans and baby corn, continue to cook on high heat stirring continuously.
   
   
6. Add the soy or Tamari sauce, stir thoroughly
   
   
7. Add bamboo shoots, bean sprouts and courgette noodles and cook for about a minute, do NOT overcook!    Turn the mixture over with a large spoon.
   
   
8. Remove the prawns from the marinade, coat in mustard and liberally roll in the sesame seeds.
   
   
9. Pour the marinade into the vegetables, mix briefly and then divide between four large bowls, keep warm.
   
   
10. Add more sesame oil to the empty wok and turn up the heat.
    
    
11. Add the prawns and fry for 2-3 minutes on each side until crisp and golden.
    
    
12. Put these on top of the vegetable mix and sprinkle with the remaining coriander leaves.
    
    
13. Enjoy!