What better way to celebrate British Sandwich Week (running from 16th – 23rd May) than with an absolute classic – the Pot Noodle sarnie. It’s nostalgic for some – you may have slapped your fave pot noodle between buttered white bread after a night out – while others just can’t get their head around it. Basically if you know, you know. With a nod to broke student days, Mann’s Got Munch has levelled this sarnie up. Think toasted brioche stuffed with crispy prawns that have been marinated, wrapped in ramen noodles and deep-fried, with a pea and coriander chutney, thick saucy curry Pot Noods, fresh coriander and mango chutney. NAWTY. This recipe makes 4 sandwiches.
What You Need
1-2 curry Pot Noodles (depending on how saucy you wanna go)
4 brioche rolls
Bunch fresh coriander
200-250g fresh king prawns
1 pack ramen noodles cooked, cooled and separated
15g fresh ginger minced
3 garlic cloves minced
1 1/2tbsp sriracha
1tbsp lemon juice
1/2 cup corn flour
1/4tsp white pepper and good pinch of salt
Veg oil for deep frying
Pea and coriander chutney:
Large handful of fresh coriander
2 springs of mint leaves
1/2 cup defrosted peas
1-2 green chilli
2 spring onion chopped
Juice of a lime
Salt to taste
What You Do
1. In a bowl combine minced ginger, minced garlic, sriracha, turmeric, lemon juice, egg, white pepper, salt and cornflour to create a batter. If the batter feels too loose then add a little more flour, it should be the consistency of custard. Dump in the raw prawns, give it a good mix then pop in the fridge to marinate for a minimum of 1 hour (can be up to 24hrs).
2. To make the chutney pop all the ingredients into a wizzy and blitz until really smooth. Add water if needed to loosen and season to taste. Keep in the fridge until assembly.
3. For the Pot Noodle fill with boiling water as instructed on the packet but only to the first line, as you want the sauce to be quite thick and not watery. Leave to stand until ready to serve.
4. Get your oil up to temp for deep frying, the way to test if it is hot enough is to pop the end of a wooden spoon into the oil and if it starts to bubble, it’s ready to go.
5. Oil up a baking tray to pop your wrapped prawns on so they don’t stick. Wrap each prawn in some of the cooled ramen noodle strands to coat most of the prawn then place on the baking tray until all are done. Deep fry in batches until crispy and the prawn is pink. They should take only a few minutes. Drain on a paper towel.
6. Toast your brioche buns on both sides, which is a must for it to soak up the juice without getting soggy. Spread some of the pea chutney on the base then load up with the crispy prawns, top with some of the saucy curry Pot Noodles (not as many as the image lol), then fresh coriander and mango chutney on the top bun. Squish together and enjoy!