Indonesian-Style Sambal King Prawns with Peanut Noodles

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Boil a full kettle

Trim, then slice your spring onion[s] finely

Add your rice noodles to a pot with plenty of boiled water

Bring to the boil over a high heat and cook for 4-5 min or until cooked with a slight bite

Whilst the noodles are cooking, add your peanut butter to a bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] boiled water and mix until fully combined

Add half your red chilli relish with half your ginger & garlic paste (you'll use the rest later!)

Add your tamarind paste, soy sauce and vegetable stock mix and a generous pinch of salt, then give everything a good mix up until smooth – this is your peanut sauce

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, drain then add your king prawns and cook for 4-5 min or until cooked through

Once cooked, drain the noodles, reserving a cup of starchy noodle water

Add the drained noodles to a large bowl with a drizzle of vegetable oil and stir it all together

Add your carrot & cabbage slaw mix to the bowl with half the sliced spring onion (save the rest for garnish!), the peanut sauce and a splash of starchy noodle water

Gently stir it all together – these are your peanut noodles

Once the prawns are cooked through, add the remaining red chilli relish to the pan with the remaining ginger & garlic paste and your chilli flakes (can't handle the heat? Go easy!)

Cook for a final 1 min or until fragrant – these are your sambal king prawns