Good Food Garlic Chilli Prawns with Sesame Noodles

Magazine: Good Food
Issue: June 2012
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King prawns with chilli and garlic are certainly in my top ten of classic dishes I could not live without. When cooked correctly with a little bite the succulent flavours are joyful yet fiendishly easy to prepare.

Despite the many changes to the printed recipe, the results were superb and will definitely be one to return to.

Changes from Published Recipe

I used the printed as inspiration to my own concoction, and so as a consequence there were quite a few changes. I was making for myself and so used half a pack of raw king prawns which is about 170g. I replaced the beansprouts with mange tout; I used rice noodles instead of medium egg noodles; I used two cloves of garlic, but retained the printed amounts of soft brown sugar and soy sauce. I determined that one red chilli would be too much so halved it.