Ingredients

• 36 raw prawns, peeled and deveined with tails intact.
• 500g hokkien noodles
• 1 cup coconut cream
• 1 cup shallots cut into 1cm lengths ( slice extra for decoration if desired)
• 2 tablespoons peanut oil
• 8 tablespoons SIMPLY STIRRED PEANUT AND LIME PASTE
• Handful of roasted peanuts- for decoration if desired.

Cooking Directions

1. Marinade prawns in SIMPLY STIRRED PEANUT AND LIME PASTE and coconut cream for 4 hours.
2. Heat wok with peanut oil and stir fry for 2 mins remove prawns and set aside, add left over marinade from prawns, add noodles and simmer for 2 mins.
3. Return prawns to wok, add shallots and mix through.
4. Divide into four bowls, sprinkle with extra peanuts and shallots if desired.