900g large prawns, preferably head-on
3 tbsp oil for frying
3 long red chillies, halved lengthways
2 garlic cloves, roughly chopped
1 stalk of fresh lemongrass, halved lengthways
1 tbsp fresh ginger, finely sliced
5 spring onions, thinly sliced (green parts included)
¼ cup coriander, chopped
1 tsp sesame oil
2 tbsp soy sauce
2 tbsp Sriracha or hot chilli sauce
1 tbsp sweet chilli sauce
2 tbsp tomato sauce
1-2 tbsp dry sherry
1 450g packet Hokkien noodles
1 lime, juiced
Deep fried shallots, to garnish
Sesame seeds, to garnish
Using scissors, cut down the back shell of each prawn and remove the dark intestinal vein, leaving the shell intact.
In a large pan or wok, heat oil and add the chilli, garlic, lemongrass and ginger and cook, stirring, until fragrant, about 1 minute.
Turn the heat up and add the prawns and a pinch of salt and pepper, and toss to combine. Add the chopped spring onions, coriander, sesame oil, soy sauce, Sriracha, sweet chilli sauce, sherry, and tomato sauce, and stir-fry for 30 seconds.
Add the noodles to the pan and toss everything together, ensuring all the ingredients are well combined.
Squeeze lime juice on top, sprinkle over some deep fried shallots and sesame seeds, and serve.