Step 1

Make a cut down the back of each prawn (to butterfly) and remove vein. Place in a large bowl with garlic, chilli, lime rind and 1 tbs oil. Season and mix well to combine.

Step 2

Heat remaining 1 tbs oil in a large wok or non-stick frying pan, swirling to coat the base. Cook the prawns, in batches, for 2-3 minutes or until golden and cooked through. Set aside, covered to keep warm.

Step 3

Add the onion to the wok or pan and stir-fry over high heat for 1-2 minutes or until just softened. Add the capsicum and gai lan. Add a splash of water and stir-fry for 1-2 minutes or until the vegies are just tender. Add the noodles. Return prawns to the pan. Pour in lime juice and toss to heat through.

Step 4

Divide mixture among serving bowls. Scatter with coriander. Drizzle with coconut cream and sprinkle with green shallot, if using.