Recipes

Firecracker prawn noodle bowl

by Dominique Woolf

This is the perfect recipe to make you forget about the gloomy UK weather.  Our Firecracker Paste, along with coconut milk, creates a warm, spicy curried broth – creamy, garlicky and absolutely delicious!

I love prawns and think they sing in this recipe, but you could easily use chicken, pork or tofu instead. 

Recipe and photo by Kyran McAdam

Firecracker prawn noodle bowl

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Serves: 4
Nutrition facts: 200 calories 20 grams fat

Ingredients

2 banana shallots, finely diced

4 garlic cloves, minced

1 knob of ginger, grated

1 small red chilli, finely diced

1 tbsp medium curry powder

2 tsp turmeric

2 tbsp The Woolf's Kitchen Lemongrass & Ginger Spice Paste (aka Firecracker Paste)

1 tbsp fish sauce

400ml full-fat coconut milk

600g udon noodles

400g cooked prawns

2-3 pak choi, roughly sliced

Neutral oil, eg rapeseed

To serve

Handful of coriander

finely sliced 4 lime wedges 

Instructions

  1. Heat 2 tablespoons of oil in a large saucepan over a low heat. Once hot, add the shallots, garlic, ginger and chilli and cook for a few minutes or until the shallots are soft.
  2. Add the curry powder, turmeric, firecracker paste and fish sauce and cook for another few mins.
  3. Increase the heat a little and add the coconut milk. Bring to a boil and reduce to a simmer, simmering for 5 minutes.
  4. Meanwhile, cook the noodles according to the packet instructions.
  5. Add the noodles to the sauce, along with the prawns and pak choi and heat through. Remove from the heat and throw in the sliced coriander.
  6. Plate up and squeeze a generous amount of lime over each and some extra fish sauce, if you like.

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