Preparation time 10 minutes
Cooking time 35 minutes
250 g Fry’s Battered Prawn-Style Pieces
1 tsp (5 ml) olive oil + extra for frying
1 (150 g) medium onion, chopped
1 Tbsp (15 ml) garlic, finely chopped
1 (4 g) small chilli, finely chopped
1 Tbsp (15 ml) cake flour
1 x 410 g can chopped tomatoes
1 C (250 ml) vegetable stock
1 Tbsp (15 ml) crunchy peanut butter
1 Tbsp (15 ml) tomato paste
1 tsp (5 ml) sugar
⅓ C (80 ml) coconut cream
150 g udon noodles
150 g pak choi
1 x 410 g can butter beans, drained
salt and pepper
1 tsp (5 ml) sesame seeds
handful of onion sprouts
Heat the oil in saucepan over medium heat. Add the onion, garlic and chilli and sauté gently for 5 minutes. Stir in the flour. Add in the chopped tomatoes, vegetable stock, peanut butter, tomato paste, sugar and coconut cream. Simmer for 15 minutes. Add in the udon noodles and cook for 2 minutes. Add the pak choi and butter beans. Cook for a further 2 minutes and season to taste. Add more stock or warm water, to reach your desired consistency.
Heat a pan over medium heat. Add a splash of olive oil. Fry the prawn pieces for 6-8 minutes until golden and crisp.
Top each portion with a few prawns, some sesame seeds and onion sprouts.
TIP: Leave out the chilli for a non-spicy version of the stew or start off with half a chilli if you are worried about the heat and add more as you like. If you find that it is too spicy in the end you could add a bit more coconut cream to cool it down.
TIP: Udon noodles are egg-free. Different types of udon noodles need different cooking times. Adjust the cooking time accordingly.