Grilled Prawns and Vegetarian Stir-Fry Sauce with rolled rice noodle
What You Will Need
Ingredients
- 20 Prawns, large, peeled and deveined (keep tail intact)
- 2 tbsp Oil
- 200g Rolled rice noodle
- 1/2 bunch Bok Choy, blanched
- ½ bunch Mint, finely sliced (for garnish)
- 1 Long red chilli, finely sliced (for garnish)
Marinade
- 120g Lee Kum Kee Vegetarian Stir-Fry Sauce
- 4 tbsp Lee Kum Kee Pure Sesame Oil
- 3 tsp Lee Kum Kee Chilli Garlic Sauce
- 1½ tsp Lee Kum Kee Minced Garlic
- 4½ tbsp Shaoxing wine
Made with
Lee Kum Kee products
How to make it
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Combine all marinade ingredients together and mix well, set aside half of the marinade for serving.
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Coat prawns well in the remaining marinade, then add a little oil, on a hot, non-stick pan, fry each prawn (don’t overcrowd the pan) for a couple of minutes each side or until tender and just cooked through.
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Prepare rolled rice noodle as per pack instructions, drain and plate into individual serving bowls.
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Pile prawns and bok choy on top of noodles and drizzle generously with the rest of the marinade. Garnish with mint and chilli.