It's very nice.
I do need to go sauce shopping though. I think I'll be giving DM's sauce recipe a try, although I may need to look for a way to spice it up a bit.
If you want to add some extra heat, try adding some finely chopped chillis (I tend to use Lazy Chilli for that, as it saves time).
If you want to use it as a stirfry sauce, then this is what I generally do:
350g large/king prawns (pre-cooked, though if you want to use raw just use common sense and elongate step 1 until the prawns are pink)
2 cloves garlic, crushed
1 small tin of water chestnuts (sliced)
1 small tin bamboo shoots
500g Medium Egg Noodles
Fry the prawns and garlic in the sesame oil on a high heat for about 1-2 minutes. Lower the heat to a gentle simmer.
Meanwhile, put the noddles in a pan of boiling water.
Add the lime juice, soy sauce and sweet chilli (for this quantity I would typically use about 3-4 tbsps sweet chilli, 1-2 of soy sauce, and the juice and zest of one lime, though obviously you can adjust to your own taste. But be sure that you get the sourness of the lime coming through). At the same time, drain the noodles.
Continue to simmer the prawns on a very low heat (or even take off the heat altogether) to allow the shellfish to absorb the flavours of the sauce.
Add the water chestnuts, bamboo shoots, and the noodles (adding a small amount of the noodle cooking water in case you feel you want more sauce).
Simmer for another 2-3 minutes on a low heat (keep a careful eye on the prawns, as they tend to shrink if they're overcooked).
Mix well, and serve with a generous garnish of freshly chopped coriander.
It works equally well with chicken and to lesser degree Pork, though I wouldn't recommend it with lamb or beef.
Edited by darkmorgado at 00:30:49 26-07-2012