HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoisin Glazed Prawns
Hoisin Glazed Prawns

Hoisin Glazed Prawns

with Spicy Malay Noodles

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The deliciousness of hoisin sauce is undisputed. Yet it remains mysterious. The name means 'seafood' yet it isn't made with any. These day's it's become multi-purpose as an ingredient or dipping sauce and there's not that isn’t made more delicious by a bit of sweet-savoury hoisin. We're taking it back to its seafood roots, paired with plump prawns and served with spicy vermicelli noodles. Enjoy!

Allergens:PeanutCrustaceansSoyaCereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ pack(s)

Rice Noodles

1 unit(s)

Echalion Shallot

1.5 unit(s)


1 unit(s)

Garlic Clove

1 bunch(es)


1 unit(s)


25 grams

Salted Peanuts


150 grams

Tiger Prawns


2 tbsp

Hoisin Sauce


¾ tsp

Malay Curry Powder

1.5 tbsp

Soy Sauce

(ContainsSoya, Cereals containing gluten)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1925 kJ
Energy (kcal)460 kcal
Fat8.0 g
of which saturates2.0 g
Carbohydrate73 g
of which sugars13.0 g
Protein23 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon

Pop the kettle on to boil. Submerge the noodles in a bowl of boiling water with a pinch of salt (uncovered) for 8-10 mins. Drain in a colander and rinse under cold water to prevent further cooking. Tip: Before draining, check the noodles are soft with just a tiny bit of firmness left in the middle. If not, leave them in the hot water for 1 or 2 mins longer.


Halve, peel and chop the shallot into roughly ½cm pieces. Peel and grate the ginger and garlic (or use a garlic press). Pick the coriander leaves from their stalks and roughly chop. Finely chop the stalks. Remove the top and bottom from the courgette. Cut in half lengthways and slice into half moons. Bash the peanuts (in their bag). Put the prawns in a bowl with the hoisin sauce, a pinch of salt and a grind of black pepper.


Put a drizzle of oil in a frying pan (or wok if you have one) on medium heat. Add the shallot. Cook for 3 mins. Add the courgette along with a pinch of salt and a grind of black pepper. Cook until softened, 4-5 mins. Add the ginger, garlic and coriander stalks to the pan. Cook for 1 minute more. Transfer everything to a bowl and wipe out the pan with some kitchen paper.


Drizzle a little more oil into your frying pan and pop it back on medium heat. Add the prawns to the pan (but leave any excess hoisin sauce in the bowl). Cook, turning occasionally, for 4-5 mins. Tip: The prawns are cooked when pink on the outside and opaque all the way through.


Once the prawns are cooked, add the courgette mixture back into the pan along with the Malay spice mix (we may have given you a bit more than you need and it's quite hot, so make sure you measure out exactly what it says in the ingredient list). Add the excess hoisin sauce and mix together. Cook for 1 minute more.


Drain the noodles and add them to the pan along with the soy sauce. Toss everything together until well combined and heated through. Serve in bowls with a sprinkling of crushed peanuts and some coriander on top. Enjoy!