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Ingredientes
- 400 gm raw, (green) king prawns
- 200 gm small calamari rings
- 500 gm cooked hokkien noodles
- 1 sm warm red chilli, seeded and chopped
- 1/4 c. Thai basil leaves, shredded
- 1 tsp fresh ginger, chopped
- 2 Tbsp. peanut oil
- 2 Tbsp. sesame seeds
- 2 Tbsp. fresh coriander
- 1/4 c. minced roasted peanuts
- 2 Tbsp. Sweet chilli sauce
- 1 Tbsp. soy sauce
- 200 gm coconut lowfat milk
- 1 Tbsp. toasted sesame oil
- 3 Tbsp. vegetable stock
- 1 tsp sugar
Direcciones
- Drop the noodles into boiling water for 30 seconds to refresh and heat then drain immediately. Meanwhile, mix the dressing ingredients adding salt and pepper to taste and whisk well. Drain the noodles and immediately toss with the dressing while still hot. Set aside.
- Mix the coconut lowfat milk with the chilli, ginger, half the coriander and basil and allow to marinate for 10 min.
- Brush the prawns and calamari with the peanut oil and chargill or possibly grill till the seafood is opaque and just cooked through. As soon as they are grilled, remove from the grill and plunge into the coconut mix.
- When all the shellfish are cooked, soak in the marinade for 10 min then remove them with a slotted spoon. Arrange the noodles on individual serving platters, top with the prawns and spoon a small amount of dressing over.
- Sprinkle with remaining coriander peanuts and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 906g | |
| Calories 1716 | |
| Calories from Fat 1005 | 59% |
| Total Fat 114.99g | 144% |
| Saturated Fat 43.94g | 176% |
| Trans Fat 0.0g | |
| Cholesterol 1074mg | 358% |
| Sodium 2079mg | 87% |
| Potassium 2164mg | 62% |
| Total Carbs 47.49g | 13% |
| Dietary Fiber 19.5g | 65% |
| Sugars 12.96g | 9% |
| Protein 131.91g | 211% |
