Teriyaki Prawns & Rice Noodles

I have a wonderful neighbour who’s in love with chili. Habanero in particular. 

He makes the nicest sauces and so cheekily refused to sell me a bottle after I cheated during a game of Monopoly with his wife.

Franco Breytenbach, the creator of @binnitchillisauces, has now conceptualized a fiery hot chili-infused oil. It’s not overpowering but it did set my whole mouth aflame.  

Did you know: Habanero is peppers. They hail from the pepper family and the concept of the pepper is the same. It’s sweeter and more flavourful the longer it stays on the tree. 

Ingredients

1 tbsp chili-infused oil/olive oil

3 stems rosemary, chopped finely

1/2 red pepper, diced small

1 tsp garlic

20 medium-large prawns

juice of 1/2 lemon

1/8 cup teriyaki sauce

rice noodles, 1 wheel per person

coriander/dhania for garnish. 

Method

1. In a very hot pan, add oil and fry rosemary and garlic for 1 minute.

2. Add prawns to the pan and let it sear on each side for about 1 minute.

3. Add teriyaki sauce and red peppers.

4. Stir the dish for about 2 minutes and throw lemon juice over the prawns.

5. Prepare the rice noodles by coating them with boiling water for 5 minutes.

6. Layer the prawns over the rice noodles and garnish with coriander.