Cambodian Prawn Nom Banh Chok
with Vermicelli Noodles & Coriander
Calories
:
345 kcalProtein
:
16.8g proteinPreparation Time
:
20 minutesDifficulty
:
EasyAllergens:
- Crustaceans
- Gluten
- Molluscs
- Wheat
- Soy
- Gluten
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Bean Vermicelli Noodles
1
Cucumber
1 packet
Makrut Lime Leaves
190 g
Peeled Prawns
(Contains: Crustaceans)
1 packet
Ginger Lemongrass Paste
1 packet
Coconut Milk
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat)
1 packet
Coriander
Not included in your delivery
1 drizzle
olive oil
½ tsp
brown sugar
½ tbs
soy sauce
(Contains: Soy May be present: Gluten)
¼ cup
water
Utensils
•Large Frying Pan
Cooking Steps
1
- Boil the kettle. Place bean vermicelli noodles in a medium heatproof bowl.
- Add enough boiling water to cover noodles. Cover and set aside until tender, 4-6 minutes.
- Drain, rinse and return to bowl with a drizzle of olive oil.
2
- Meanwhile, thinly slice cucumber into sticks.
- Remove centre veins from makrut lime leaves, then very finely chop.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a plate and cover to keep warm.
TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!
3
- Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook ginger lemongrass paste until fragrant, 1 minute.
- Add coconut milk, makrut lime, oyster sauce, the brown sugar, soy sauce and water.
- Reduce heat to medium-low. Simmer until slightly reduced, 2-3 minutes. Season with pepper.
4
- Divide vermicelli noodles and prawns between bowls. Pour over coconut sauce.
- Top with cucumber and tear over coriander (including stalk!) to serve. Enjoy!
