4 tbsp passata (sieved tomatoes) 300 ml/10 1 oz single cream
1/2 tsp grated fresh ginger
1 tsp cayenne 1 tbsp lemon juice 1 tsp ground cumin 1 tsp salt 1 tsp pepper
450 g/1 lb dried flat rice noodles
3 tbsp vegetable oil
3 garlic cloves, chopped very finely 450 g/1 lb raw peeled prawns
2 tbsp chopped fresh coriander
Combine the passata, cream, ginger, cayenne, lemon juice, cumin, salt and pepper in a small saucepan, mixing well. Cook the mixture over a medium heat, stirring, until bubbling. Remove from the heat.
Cook the noodles according to the packet instructions. Drain and transfer to a warm serving dish.
Heat the oil and garlic in a large frying pan over a medium-low heat. Cook until the garlic just begins to colour. Add the prawns and raise the heat to medium-high. Stir-fry for 2 minutes until the prawns are pink. Stir in the sauce and 1 tablespoon of the coriander. Cook for another minute.
Pour the prawn mixture over the noodles. Sprinkle with the remaining coriander and serve immediately.