Recipe - Pan-Fried Swordfish Steaks

200 g Fresh udon noodles
4 Shallots; peeled
2 lg Red chillies; cut into rings
Vegetable oil; for frying
One fourth teaspoon Salt
2 teaspoon Sesame oil
200 g Fresh beansprouts
2 Fresh limes; cut into wedges
1 Handful fresh coriander
leaves
200 g Raw tiger prawns; shelled
with tail
; on
150 g Salted peanuts
2 tablespoon Soy sauce
1 teaspoon Hot chilli sauce

1 Heat 2cm vegetable oil in a large frying pan. When the oil is very hot,
add the shallots and chilli and cook for 34 minutes until crisp and golden
brown.

2 Plunge the noodles into a large pan of boiling water. Bring back to the
boil, simmer for a minute until tender then drain well.

3 Heat a little vegetable oil and sesame oil in a wok. When hot, add the
prawns and noodles and cook over a high heat for 12 minutes. Roughly chop
the peanuts in a mini chopper.

4 Add the peanuts to the pan with the beansprouts. Add the soy sauce and
chilli sauce, and heat through.

5 Remove from the heat and stir in the coriander. Divide between four large
plates and scatter over the crispy shallot mixture. Serve with wedges of
lime for squeezing over.

Converted by MC_Buster.

Per serving: 64 Calories (kcal); 5g Total Fat; (61% calories from fat); 1g
Protein; 5g Carbohydrate; 0mg Cholesterol; 1298mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.