Soba Chilli Garlic Prawns
This dish is so simple to make and full of flavour. I drizzle Juno Garlic or Juno Chilli olive oil over the finished dish to give it more depth of flavour.
25gms Jumbo Prawns
270gm pkt Soba noodles (I use Hakubaku dry noodles, but you can use fresh just as well)
2 tablespoons Juno Leccino Extra Virgin Olive Oil
2 tablespoons Juno Basil Infused Olive Oil
1 red chilli, seeds removed and finely chopped
1 clove garlic, chopped
1 teaspoon sea salt
Zest of 1 lime and juice of half a lime
2 large handfuls rocket and mescalin salad leaves
- Thaw prawns (if frozen) then shell leaving just the tail shells on.
- Cook soba noodles as instructed on the packet. Drain well with cold water. Drizzle Juno Basil Infused Olive Oil over the noodles to stop them sticking.
- Quickly pan-fry the prawns chilli and garlic using 2 tablespoons Juno Leccino Extra Virgin Olive Oil until the flesh is just turning white (about 20 seconds). Remove prawns from pan to rest. (They'll cook further while resting). Sprinkle with sea salt.
Toss the prawns into the noodles. Plate up the rocket and mescalin salad into bowls. Top with prawns and noodles. Drizzle with Juno Chilli Infused Olive Oil of add extra spice by with Juno Garlic Infused Olive Oil. Top with a sprinkling of lime zest. Enjoy!