Coconut Prawns with Miso Noodles – miso flavoured noodles are tossed with stir fried vegetables and topped with crispy coconut crusted prawns . The coconut prawns are so tasty and would also be perfect served on their own as a starter or snack, or as part of a party buffet during the festive season!
If you haven’t used miso paste before, this is one of the easiest ways to try it out. The savoury, umami taste works well here against the other flavours. If you love miso, try out my Miso Steak with Teriyaki Noodles
RECIPE
SERVES 2
Difficulty level Home Cook
Coconut Prawns with Miso Noodles
Ingredients
For the prawns:
- 1 pack of raw king prawns
- desiccated coconut
- Plain flour
- 1 egg
- Coconut oil, for frying
- Salt and pepper
For the miso noodles:
- 2 nests of egg noodles
- Mixture of stir fry vegetables: spring onions, savoy cabbage, beansprouts, peppers, mange-tout, baby sweetcorn would all work well. Slice vegetables into even sized pieces before you start cooking.
- 3 garlic cloves, finely sliced
- 1 red chilli, finely sliced
- Thumb sized piece of ginger, finely sliced into strips
- 1-2 tablespoons of toasted sesame oil
- 3 tablespoons of miso paste
- 2 tablespoons of sweet or hot chilli sauce
- 1 tablespoon of rice vinegar
- 1 lime
- Salt and white pepper
- Sunflower oil
Method
- Heat the oven to 220C. Line out three plates. Put a small handful of flour on one, beat the egg in the other and put a good handful of coconut on the third.
- Season the prawns with salt and pepper. Dip each prawn into the flour, then the egg and then the coconut until covered in coconut.
- In a dish large enough to fit all the prawns, put in a heaped tablespoon of coconut oil. Allow to melt and heat in the oven for 5 minutes.
- Once the oil is hot, place the prawns into the oil- they should sizzle- and cook in the oven for around 7 minutes until golden and crisp, turning half way through.
- Whilst the prawns are cooking, make the miso noodles. For a stir fry, it is always important to have all your vegetables prepped before you start cooking.
- Cook the noodles according to the packet instructions. In a jug, mix together the miso paste, sesame oil, chilli sauce, rice vinegar, the zest of the lime and a couple tablespoons of water.
- Heat a wok on a high heat and add a splash of sunflower oil. Add all your prepared vegetables, garlic, chilli and ginger. Stir fry for a minute until beginning to soften.
- Add the jug ingredients and the noodles, toss to combine and allow to bubble for 30 seconds. Finish with the juice of the lime.
- Serve the Coconut Prawns on top of the Miso Noodles. Enjoy!
If you enjoyed my Coconut Prawns with Miso Noodles then try out my other Seafood Recipes
