Prawn mee goreng
|1||Onion, peeled and diced|
|4 Tbsp||Sunflower oil|
|3 cm||Ginger, peeled and grated|
|½ tsp||Chilli powder|
|1||Kumara, washed, diced and blanched|
|1 punnet||Snow peas, sprouts|
|400 g||Raw prawns, peeled|
|1 handful||Fresh coriander, roughly chopped|
|1 cup||Cashew nuts, toasted and crushed|
|200 g||Dried egg noodles, softened in boiling water|
- In a wok, heat the oil, add the onion, ginger, chilli powder, sugar and salt and stir-fry together for about four minutes.
- Add the kumara and prawns, stir-fry for 2 minutes. Add the snowpea sprouts, coriander, cashew nuts and drained noodles, stir-fry for a further two minutes.
- Push the mixture to the side, and pour in the egg. Move the mixture over the top of the egg, allow to set for one minute then fold through each other.
- Serve in deep bowls and squeeze over a little lemon juice.