Preparation time 10 minutes, plus cooling
Cooking time about 10 minutes
400 g (13 oz) raw peeled prawns
finely grated rind of 1 lime
1 tablespoon peeled and finely shredded fresh root ginger
1 red chilli, deseeded and finely chopped
400 g (13 oz) soba noodles
2 spring onions, thinly sliced
juice of 1 lime
1 tablespoon soft dark brown sugar
2 tablespoons mirin
2 tablespoons fish sauce
1 small bunch of coriander, chopped
1 small bunch of mint, chopped
Mix together the prawns, lime rind, ginger and chilli in a bowl. Tip into a
steamer basket and lower into a shallow saucepan of boiling water so the prawns
are not quite touching the water. Cover and steam for 3–4 minutes or until the
prawns turn pink and are cooked through. Alternatively, cook the prawns in a
bamboo or electric steamer. Remove from the pan and leave to cool.
Meanwhile, whisk together all the dressing ingredients in a small bowl.
Cook the noodles in a large saucepan of boiling water for 6–7 minutes, or
according to the packet instructions, until tender. Drain well and rinse under
running cold water. Toss with the dressing.
Divide the noodles between 4 bowls, scatter over the spring onions and prawns
and serve immediately.
For aromatic prawn stir-fry, heat 2 teaspoons groundnut oil in a hot wok or
large frying pan and stir-fry the marinated prawns until they turn pink and are
just cooked through. Add the drained noodles and toss to reheat. Drizzle over the
dressing and serve immediately, sprinkled with the spring onions.