1 Heat 2 tbsp olive oil in a griddle pan. Peel the shells from the prawns and remove the soft black spine with the tip of a knife.

2 Make the marinade by mixing 1 tbsp olive oil, Tabasco, Worchester sauce, chilli sauce and ketchup together. Marinade for about five minutes, or longer if possible.

3 Skewer four prawns onto each of four wooden or metal skewers. Cook on the griddle pan for 3-4 minutes either side until pink and cooked through.

4 Heat a wok with the remaining 2 tbsp olive oil and stir-fry the spring onions and noodles according to the packet instructions.

5 Meanwhile, make the dip by mixing the creme fraiche and chilli sauce together and present in a nice dish.

6 Serve the noodles onto the plate and place the prawn skewers on top. Serve with the chilli dip.

Per serving: 1075 Calories (kcal); 76g Total Fat; (62% calories from fat); 16g Protein; 86g Carbohydrate; 108mg Cholesterol; 566mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 15 Fat; 1 Other Carbohydrates