Ingredients 

300g LeaderBrand Coleslaw
2 shallots, finely diced
2 cloves garlic, crushed
2 chillis, finely sliced
3 tablespoons fresh chives
2 tbsp chopped parsley
1 cup raw cashews
1 cup raw peanuts
375g rice stick noodles
2 tablespoon sesame oil
50g butter
2 tablespoons Manuka honey
600g prawn tails
2 tbsp chopped parsley
2 tbsp sesame seeds

Garnish

1 cup coriander leaves

Method

Preheat oven to 200°C. Spread the cashews and peanuts over a baking tray. Toast in oven for 8-10 minutes, turning half way through the cooking. Remove the nuts and allow to cool, remove any skins, then roughly chop and set aside

Cook noodles in boiling salted water for 6 to 8 minutes until tender. Drain, add a little sesame oil to keep noodles separate

Heat a frying pan on a medium heat. Melt together the oil, butter, and honey. Add the shallot, garlic, chilli and chives saute until tender.  Add the prawns and cook for 5 minutes until pink and well heated through

Remove the prawns onto a warm plate. Mix the Leaderbrand Coleslaw with the dressing included in the bag

Toss the noodles through the butter mix in the frying pan. Divide the noodles between 4 warm plates or bowls and top with Leaderbrand coleslaw. Divide the prawn tails over the plates and dress with any extra of the honey and chilli sauce.  Sprinkle with toasted nuts and coriander leaves

*Image & recipe courtesy of LeaderBrand