Sweet chilli prawns with asian broth

June 24, 2014 • Cook • Views: 4669

This dish kills me every time; it’s so simple and so bloody delicious. It’s even healthy, more so if you switch out the soba noodles with bean sprouts or other veggies. Just don’t forget to add a squeeze of lime, because it absolutely makes the dish and balances out the flavours.


In a large saucepan, bring the chicken stock, ginger, soy sauce, fish oil and spring onions to the boil. Add in broccoli and baby corn, and cook for two minutes until bright in colour. Stir through the noodles and cook for a further 3-4 minutes until soft.

Meanwhile, heat the sesame oil in a small frypan and add the prawns, cooking for one minute on each side or until cooked. Halfway through, pour on the sweet chilli sauce and sesame seeds, and stir through to coat.

Line the bowls with the vegetable and noodle mixture, then top with prawns. Ladle over the hot stock and spoon any excess sweet chilli sauce from the pan on top. Serve with a wedge of lime.

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