Tamarind HONEY PRAWNS with pineapple
SERVES 4 / PREPARATION & COOKING: 35 MINS
► 270g udon noodles
► 1,2kg uncooked medium king prawns, shells intact
► 15ml (1T) vegetable oil
► 3 garlic cloves, crushed
► 1 fresh long red chilli, sliced thinly
► 1 red capsicum, sliced thinly
► 150g snow peas, trimmed
► 80ml ( c) tamarind concentrate (puree)
► 30ml (2T) kecap manis or soy sauce and sugar
► 15ml (1T) honey
► 125ml (½c) water
► ½ small pineapple, chopped coarsely
► 4 green onions, sliced thinly
► 15ml (1T) sesame seeds, toasted
1 Place the noodles in a large heatproof bowl and cover with boiling water. Separate with a fork and allow to stand for 5 minutes or until tender, then drain.
2 Meanwhile, shell and devein the prawns, leaving the tails intact.
Heat the oil in a wok, stir-fry the prawns, garlic, chilli, capsicum and snow peas until the prawns have changed in colour. Add the
