400g frozen prawns (large North Atlantic ones are tender and juicy)
Heat the oil in a
wok or deep frying pan. Toss in the
onion, squeeze in the coriander
purée and sprinkle over the crushed
chillies to taste (go easy at this
stage). Stir fry for 5 minutes until the
onion is softened but not browned.
Pour in the
tomatoes and 11?2 canfuls of hot water, add the tomato purée and
sprinkle over the bouillon powder.
Season well. Bring to a bubble,
stirring, then lower the heat a little
and let the sauce simmer for about
15 minutes until slightly reduced
but still sloppy. While the sauce is
simmering, break the noodles into
a bowl and pour in enough boiling
water to cover. Stir and set aside.
When the sauce
is ready, drain the noodles and tip
them into the sauce with the frozen
prawns. Stir well and heat through
for 2 minutes only – just to defrost
and heat the prawns. Taste for
seasoning and add more chilli
flakes and a little sugar if you like.
Serve in bowls with spoons and
pass round chunky hot bread for
scooping up the last of the sauce.