Basil Prawns with Rice Noodles and Raw Mangoes

Ingredients

• 1 tablespoon shredded fresh basil leaves
• A few fresh basil leaves
• 8-10 tiger prawns, shelled and deveined
• 100 grams rice noodles
• 1 cup raw mango, cut into juliennes
• 2 tablespoons butter
• Salt to taste
• 1 teaspoon black pepper powder
• 1 tablespoon vinegar
• 1 tablespoon jaggery
• 2 tablespoons soya sauce
• 1 cup carrots, cut into juliennes
• 1 cup chopped spring onion greens
• 1 cup peanut powder

Method

1. Soak noodles in sufficient warm water for 5-10 minutes.
2. To make basil butter, combine butter, shredded basil and salt in a blender jar. Blend till well blended.
3. Slit prawns vertically from between without cutting through to give them a butterfly shape.
4. Heat basil butter in a non-stick pan. Add prawns and pan-fry for a minute. Add pepper powder and pan fry- for another minute. Remove from heat and set aside.
5. To make dressing, heat a non-stick pan. Add vinegar, jaggery, soya sauce and stir to mix. Bring to a boil and cook till thick. Remove from heat and set aside.
6. Strain noodles through a colander and place in a bowl. Add mango (reserving some for garnishing), carrots, spring onion greens, peanut powder (reserving some for garnishing), torn basil leaves (reserving some for garnishing) and salt in a bowl. Mix well and add dressing. Mix well, cover with a cling film and refrigerate for 10-15 minutes.
7. Before serving, warm the prawns and serve on the bed of chilled noodle salad garnished with peanut powder, mango and basil leaves.