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£6/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Start by making the pineapple fish sauce. Put the fish sauce, 75ml water, the sugar and lime juice in a small saucepan and bring to the boil over a medium heat. Skim off any scum from the top of the sauce if necessary, then take off the heat immediately and set aside. When completely cool, add the garlic, chilli and pineapple, then mix well; they should float to the top of the sauce.
Meanwhile, cook the noodles according to pack instructions, then drain and rinse in cold water. Put back in a sieve or colander and leave to drain for about 30 minutes.
While the noodles are draining, butterfly the prawns: make a deep cut along the back of each prawn, remove the vein, then rinse (this allows the sauce to soak in, and they will also cook faster). Dry the prawns with kitchen paper, then put in a mixing bowl. Add the sesame oil, honey (or sugar), fish and soy sauces. Set aside to marinate for about 5 minutes.
Preheat the grill to high. On a baking tray, lay out the prawns and grill for 1-2 minutes until they are cooked halfway, then turn over and cook for another 1-2 minutes until the prawns are pink, the flesh is opaque and they are cooked through.
Arrange the noodles on a platter with the salad leaves, chicory, carrot, cucumber, coriander and most of the pineapple fish sauce. Lay the prawns on top, drizzle over the remaining sauce, then sprinkle over the crispy fried onions, crushed peanuts and sliced chilli to finish.
Typical values per serving when made using specific products in recipe
Energy | 2,956kJ/ 702kcals |
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Fat | 19g |
Saturated Fat | 4.1g |
Carbohydrates | 104g |
Sugars | 47g |
Fibre | 5.6g |
Protein | 24g |
Salt | 7.2g |
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