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For the salad
- 1 tbsp olive oil
- 10 raw king prawns, deveined, heads and shells removed, tails left on
- 1 head of pak choi leaves separated and cut roughly into long pieces
- 150g/6 oz rice noodles, cooked according to packet instructions, and drained
- 100ml/4fl oz coconut milk
- 3 tablespoons fresh chopped coriander
- 1 x 1" piece root ginger, peeled, chopped into small pieces
- 4 tbsp soy sauce
- 1 garlic clove, crushed
- 2 tbsp clear honey (try our Cumbrian Wildflower Honey)
- 100g Hawkshead Relish Chilli Jam
- Naan bread, prawn crackers or Flat Bread to serve
chillies(35%), sugar, onion, garlic, ginger, salt, pepper.