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- 1 1/2 Tbsp. cornflour
- 1 medium egg, beaten
- 50 g Kellogg's Crunchy Nut, roughly crushed
- 100 g raw peeled king prawns
- coconut or vegetable oil, to fry
- 150 g fresh or cooked fine rice noodles
- 1/2 cucumber, cut into matchsticks, seedy core discarded
- 1 large carrot, peeled and cut into matchsticks
- small handful mint leaves, shredded
For the satay sauce
- 1 tsp. coconut or vegetable oil
- 2 garlic cloves, crushed
- 1 red bird's-eye chilli, deseeded and finely chopped
- 1/2 Tbsp. light brown soft sugar
- 1 Tbsp. soy sauce
- 2 Tbsp. peanut butter
- 100 ml coconut milk
- juice 1/2 lime, plus wedges to serve
1 To make the satay sauce, heat oil in small pan; fry garlic and chilli(es) until aromatic. Add sugar, soy, peanut butter and coconut milk. Bubble until slightly thickened, then stir in lime juice. Check seasoning; set aside.
2 Put cornflour into a shallow bowl and mix in some seasoning. Put beaten egg and crushed Kellogg’s Crunchy Nut into 2 separate shallow bowls. Toss prawns in cornflour, then coat in egg, before coating in Crunchy Nut.
3 Heat enough oil in medium frying pan to come 5mm (.in) up the sides. Fry prawns for 2min per side, turning gently, until golden and firm (see GH Tip). Set aside.
4 Suitably discard oil. Return pan to medium heat, add noodles, cucumber and carrot; cook for 1-2min. Mix through sauce to coat and heat through. Divide between 2 shallow bowls, top with prawns and scatter over mint. Serve with lime wedges.
GH TIP If you like, put coated prawns on a baking tray lined with baking parchment and cook in a preheated oven at 220C (200C fan) mark 7, for 5-6min, until firm.
Per Serving:
- Calories: 640
- Fibre: 6g
- Total carbs: 69g
- Sugars: 21g
- Total fat: 30g
- Saturated fat: 16g
- Protein: 21g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
