Caramel Prawns with Herbed Rice Noodles

For the caramel, stir the sugar and 60ml (1/4 cup) of the water in a small saucepan over low heat for 2 minutes or until the sugar dissolves. Increase heat to high. Bring to the boil. Cook, without stirring, brushing down the side of the pan with a wet pastry brush, for 5 minutes or until dark golden. Remove from heat. Stir in the remaining water.

Prepare noodles following packet directions. Combine the sweet chilli, soy sauce and ginger in a bowl. Heat half the peanut oil in a wok or large frying pan over high heat. Add the noodles, sweet chilli mixture, water and 1 tsp of the garlic. Stir-fry for 2-3 minutes or until heated through. Stir in the basil, cucumber, shallot, half the chilli and one-third of the chopped coriander. Divide among serving bowls.

Heat remaining peanut oil in a wok or large frying pan over high heat. Add French shallot, extra ginger and remaining garlic and chilli. Stir-fry for 2-3 minutes or until the shallot is soft. Add prawns, fish sauce and caramel. Stir-fry for 4-5 minutes or until prawns change colour and the sauce reduces slightly. Stir in the sesame oil and remaining chopped coriander. Serve with basil and coriander leaves.