Thai pesto prawn noodles

Name: Thai pesto prawn noodles
Yield: 2 serving
Cuisine: British
Ingredients: 140 g (2 blocks) egg noodles; 300 g king prawns; 6 baby corns; 100 g carrot shavings (about 1 medium size carrot); 2 Limes; Fresh coriander; Basil; 50 g shelled pistachio; 10 ml white rice vinegar; 30 ml water; 40 ml rapeseed oil

Fittest Chef @fittestchef

Belfast

Thai pesto prawn noodles

Fittest Chef @fittestchef

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Ingredients

2 serving

140 g (2 blocks)egg noodles
300 gking prawns
6baby corns
100 gcarrot shavings (about 1 medium size carrot)
2Limes
Fresh coriander
Basil
50 gshelled pistachio
10 mlwhite rice vinegar
30 mlwater
40 mlrapeseed oil

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Steps

1

To make pesto: you will need to blend; pistachio, rapeseed oil, white rice vinegar, basil and coriander chopped up and juice + zest of 2 limes. You can add chilli if you like it hot. To be able to blend it I needed to add about 30 ml of water
2

Cook noodles in salted water.
3

In seperated pot with salted boiling water blanch babycorn. I cook mine for about 2 min. Cool it down and cut them with an angle
4

In the meantime heat up frying pan with little bit of cooking oil. When pan is smoking hot start searing prawns (I always dry them first - it will help you to get better colour - flavour). Season with salt. Now throw carrots shavings and blanched babycorns. Toss it all in pesto. Now add noodles.
5

Finish all with roughly chopped coriander. I drizzled my dish with chilli oil