- 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
- 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.