Sa Va Tu'o'ng O't Prawn and Noodles Soup
|Sa Va Tu'orn ot Prawn and Noodles Soup|
I enjoy using new ingredients also mixing and matching ingredients from different countries. This lemongrass and chilli relish had a lot to prove being a Great Taste 2015 award winner plus Silver at the World Hot Sauce Awards. It definitely did not disappoint with it's delicate lemony essence balanced by the chilli to give it a slight kick.
I am sure this relish would work well in a more robust dish but I wanted to see if it faired as well in a more delicate seafood dish using prawns and noodles. I have also used a dash of mirin and teriyaki sauce which go well with seafood plus some sugar snap peas and baby sweetcorn.
The combination worked exceptionally well and it was a thumbs up from the family when I made it. I can highly recommend this relish and will definitely be using it again.
Ingredients Serves 4
2 tsp Sa Va Tu'o'ng O't
1 tsp Teriyaki sauce
1 tsp Soy sauce
1 tsp Mirin
75g Sugar snap peas
100g Baby sweetcorn
Sprig of coriander
Lime quartered (optional)
I buy my prawns from our local asian food store as they are much cheaper than the supermarkets. I have to peel and devein them myself but this does not take long.
|Prawns peeled and deveined|
|Baby sweetcorn and sugar snap peas ready to be chopped|
About 2 minutes before the noodles are ready pop the prawns into the Sa Va Tu'o'ng O't broth.
Once the prawns are ready drain the noodles and serve into 4 separate bowls. Using a ladle add the prawn and Sa Va Tu'o'ng O't broth to each dish and serve with some chopped coriander and a quarter of lime which can be squeezed onto the dish.
|The finished dish ready to be eaten|