Servings: 4
Ingredients:
2 tbsps oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
1in/2.5cm root ginger, peeled and finely grated
1 red chili, deseeded and finely chopped
6oz/175 grams vermicelli
1/2 pint/300 mL fish stock
10oz/275 grams best peeled prawns
4oz/100 grams baby spinach leaves, trimmed and washed
grated zest of lime
juice of half a lime
good dash soy sauce
freshly ground black pepper
Procedure:
1. Heat oil in a pan and fry onion, garlic, ginger and chili until softened.
2. Add vermicelli.
3. Pour over fish stock.
4. Bring to bubbling for 2 minutes, adding a little extra stock if necessary.
5. Add prawns, spinach, lime zest and juice and cook for 2 minutes more.
6. Shake over soy sauce and season