1 quantity Thai noodles
1 kg green prawns, peeled and deveined
3 cloves garlic, crushed
2 dried chillies
1 tablespoon olive oil
1 stick celery, finely sliced
1 red capsicum, diced
1 .stalk lemon grass, white part only, finely chopped
1 tablespoon sweet chilli sauce
1 tablespoon hoisin sauce
3 tablespoons lime or lemon juice
1 teaspoon brown sugar
Quantities shown will serve for four.
Cook the noodles according to the directions on the packet of noodles and keep warm. Different brands of noodles have differing cooking instructions.
Place the prawns in a glass bowl with the crushed garlic and dried chillies. Set to one side to allow the flavours to mingle. Heat the olive oil in a wok and add the celery, capsicum and lemon grass. Cook until softened before removing from the wok.
Add the prawns to the wok with the garlic and chillies. Cook over a high heat until the prawns are pink. Return capsicum and lemon grass to the wok with the prawns. Stir thoroughly before adding the chilli sauce, hoisin sauce, juice and sugar to the pawn mixture in the wok. Heat through for a couple of minutes (we don't want to overcook the prawns) stirring well.
Serve with the Thai noodles for a spicy touch of the Orient.

Prawns and Pork with Hokkien Noodles
Packets of all types of noodles are available in the refrigerated section of your supermarket. In this recipe, I used the thick Hokkien noodle to add a robust texture to the finished dish.
1 kg green prawns, peeled and
250 gms pork, diced
1 pkt Hokkien. noodles
2 tablespoons Bertolli olive oil
3 cloves garlic, crushed
2 tablespoons Kikkoman soy sauce
2 tablespoons black bean, sauce
2 tablespoons hot chilli sauce
1/4 cup fish stock or water
50 gms snow pea sprouts
4 shallots, finely sliced
4 tablespoons fresh coriander, chopped roughly
Prepare the hokkien noodles according to the instructions on
the pack. Drain and set to one side.
Heat the olive oil in a wok and add the garlic. Cook the garlic gently to avoid burning which will impart a bitter taste to the finished recipe. Add the prawns and pork, stir frying until the pork. and the prawns are cooked. This should take about three minutes. Add the noodles to the wok with the soy sauce, black bean sauce, hot chilli sauce and stock
Tumble the noodles to ensure the pork, prawns and liquids are evenly distributed throughout the wok. Keep tumbling until all the liquid has been absorbed. Add the shallots snow pea sprouts and coriander to the wok. Continue to cook for a further couple of minutes.
Serve the Prawn and Pork in Hokkien Noodles in individual bowls with a chilled glass or two of Mount Tamborine Semillon The complexity of this wine will allow you to be versatile with the foods with which you serve it. The citrus characters partner well with the spiciness of oriental recipes.