Seafood is eaten in abundance in Australia. This dish is fused with Southern Asian flavours such as sweet chilli sauce, coconut cream and fish sauce.

Difficulty Rating: Easy

Serves: 4

Ingredients:
400g King Prawns, Peeled
60 ml sweet chilli sauce
1 tsp lime juice and the zest of the lime
1” piece of ginger, peeled and grated
1 tbsp groundnut oil
4 stalks of celery, chopped
2 cloves of garlic, finely chopped
4 spring onions (scallions), chopped
1 sml mango, peeled and chopped
2 handfuls of spinach, prepared and rinsed
300g fine noodles
60ml coconut cream
3 tbsp fresh coriander, roughly chopped

Method:
Start by cooking the noodles as per the instructions on the packet. When cooked, drain immediately and rinse under cold water to stop the cooking process. Set aside. Heat the oil in your wok over a high heat. Add the spring onions, garlic and ginger and stir fry for 2 min. Add the lime juice and celery and continue to stir fry for a further 2 min. At this point put the lime zest, chilli sauce and coconut cream into the pan and stir fry. Stir in the cooked noodles, spinach, mango and prawns. Stir fry until the prawns are heated through and the spinach has wilted. Pour over the fish sauce, add the coriander and stir through.
Serve with lime wedges