CHEF’S corner

Brought to you by Michael Talty, Head Chef Athlone Springs Hotel

Lime and horseradish prawns with egg noodles, chilli and rocket

Serves: 2


220g egg noodles

180g large cooked peeled prawns

1 1/2 tbsp horseradish cream

1 lime (juiced )

2 tbsp sweet chilli

Handful of rocket (chopped )

2 cloves garlic (crushed )

Sprinkle of cayenne pepper

2 tbsp olive oil

1 red onion (finely diced )

Freshly grated ginger to taste


Cook the egg noodles following package instructions, heat the olive oil in wok, add onions, garlic, and ginger. Sauté for 3-5 minutes until cooked but not discoloured.

Toss in prawns, heat through for 3-4 minutes, add sweet chilli, cayenne pepper, horseradish cream, and lime. Toss wok to coat the prawns. Adjust the seasoning, remove wok from stove, add in warm egg noodles.

Place in serving bowl, top with rocket, and serve with crunchy garlic herb bread.

To download Michael’s delicious recipes please go to the Athlone Springs Facebook page.


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