chilli prawn stir-fry
with zucchini noodles and seaweed crumb
- ⅓ cup (110g) Asian chilli jam
- ¼ cup (60ml) water
- 1kg medium green (raw) tiger prawns (shrimp), peeled and tails intact
- 1 tablespoon sesame oil
- 3cm-piece (40g) ginger, peeled and sliced into matchsticks
- 600g broccoli, cut into small florets
- 4 zucchini (courgette), spiralised or thinly sliced
- lengthways using a julienne peeler
- micro (baby) coriander (cilantro), to serve
- ¼ cup dried wakame+, soaked in water for 10 minutes
- ½ teaspoon togarashi++
- 2 teaspoons sesame oil
- 1 tablespoon sesame seeds
- Preheat oven to 180°C (350°F). Place the chilli jam and water in a large bowl and stir to combine. Add the prawns and toss to coat. Set aside to marinate.
- While the prawns are marinating, make the seaweed crumb. Drain the wakame, squeezing out as much liquid as possible.
- Place in a small bowl and add the togarashi, oil and sesame seeds. Toss to combine. Place on a large oven tray lined with non-stick baking paper.Cook for 15 minutes or until crisp and dry. Set aside to cool.
- Heat the oil in a large wok or frying pan over high heat. Add the prawn mixture, ginger and broccoli. Cook, stirring, for 3–4 minutes or until the prawns are just cooked through. Remove from the heat, add the zucchini noodles and toss to combine.
- Divide between bowls and top with the coriander and seaweed crumb to serve. Serves 4.
+ Wakame is a variety of dry seaweed. Find it at Asian grocers.
++ Togarashi is a Japanese chilli powder and is available from Asian supermarkets and grocers.
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