Ingredients

• 1 tbsp olive oil
• 2 raw king prawns
• deveined
• heads and shells removed
• tails left on
• 1 pak choi
• leaves separated
• 100g/3½oz rice noodles
• cooked according to packet instructions
• drained
• 50ml/2fl oz coconut milk
• handful fresh coriander
• chopped
• 100g/3½oz caster sugar
• 50ml/2fl oz water
• ½ red chilli
• seeds removed
• chopped
• small piece root ginger
• peeled
• chopped
• 2 tbsp soy sauce
• 1 garlic clove
• chopped
• 1 tbsp clear honey

Directions

• For the salad
• heat the olive oil in a frying pan
• add the prawns and fry for 2-3 minutes
• turning
• until pink.
• Add the pak choi and stir fry for one minute
• or until just wilted.
• Place the cooked noodles into a bowl with the coconut milk and coriander and add the prawns and pak choi.
• For the chilli jam
• melt the sugar in a small saucepan with the water. Add the chilli
• ginger
• soy sauce
• garlic and honey and simmer for 2-3 minutes. Pour into a small bowl.
• To serve
• drizzle some of the chilli jam over the salad and serve the rest in the small bowl alongside.