ingredients
SERVES 4
For the prawns
12 shell on king prawns
Borderfields spray chilli oil
1 tsp coconut flakes
1 tsp black sesame seeds
1 tsp chilli flakes
1 tbsp chopped garlic and root ginger
Juice of 1 lime
For the salmon stir fry
400g wild salmon, diced
Borderfields cold pressed oil – spray bottle
1 packet of Wholemeal noodles
2 pak choi
4 spring onions, chopped and extra to garnish
2 carrots, finely sliced
1 yellow pepper, finely sliced
2 tbsp chopped garlic and ginger
2 tbsp cashews
2 tbsp satay sauce
Soy sauce to season
method
- Preheat your oven to 200˚C and prepare your prawns for grilling. These can make a delicious starter or be served with your stir fry. Spray the prawns with chilli oil and sprinkle coconut flakes, sesame seeds and chilli flakes over them. Finish with garlic and ginger. Cook in the oven for 10-12 mins. Drizzle with lime juice once the prawns are cooked.
- For the stir fry simply spray your cold pressed rapeseed oil in a preheated wok to cover the base in a thin layer of oil. Then add all your chopped vegetables and salmon. Cook on a high heat, stirring regularly for 6-7 mins. Add in cooked noodles and satay sauce for the last 3-4 mins.
- Serve with the grilled prawns and some extra shredded spring onions.
