Coconut Poached Chicken Salad with Crispy Noodles - Chef Recipe by Nick Stapleton
An Asian flavoured Spring salad that will delight guests and the family when it appears at the table...
380g dried spaghetti
1 Tbs extra virgin olive oil
4 garlic cloves, crushed
1 tsp dried chilli
20 medium sized prawns, cleaned, peeled and de-veined with tails intact
4 medium tomatoes, de-seeded and finely chopped
2 Tbs flat leaf parsley leaves
In large saucepan of salted water, cook pasta until al dente. Reserve 1/2 cup cooking water and drain. Return pasta to pan.
Heat oil in large frying pan. Add chilli and garlic and cook until fragrant.
Add prawns and cook for 2-3 minutes until cooked through. Add tomato and reserved cooking liquid. Cook for 2 minutes. Season and top with parsley before serving.