Recipe: Crispy Prawns with Chinese Noodle Stir-Fry1 Feb 2011
Serves 4 to 6
400g peeled tiger prawns
3tbsp plain flour
400g Chinese egg noodles (medium)
2tsp sesame oil
tbsp groundnut oil
3 cloves garlic, peeled and finely chopped
2tsp finely chopped root ginger
1 red chilli, deseeded and finely chopped
1 carrot, peeled and cut into fine strips
120g green beans, topped, tailed and cut into three pieces
100g bean sprouts
2tsp dark soy sauce
1tsp castor sugar
6 spring onions, trimmed and cut into fine strips
Salt and freshly ground black pepper to season
Start with the noodles. Bring a large saucepan of water to the boil with 1 teaspoon of salt and cook the noodles for 3–4 minutes. Drain well and leave in the pan; drizzle the sesame oil over and toss to coat. Cover the noodles and set aside.
Season the prawns with salt and black pepper and toss in the flour to coat lightly. (Best way to do this is in a zip lock bag.) Pour 2 tablespoons of groundnut oil into wok on medium-to-high heat. Fry the prawns for 2–3 minutes until cooked through. Set aside and keep warm, but do not cover.
Add the remaining groundnut oil to the wok, add the garlic and ginger and sauté for about 30 seconds. Add in the chilli, carrot and beans and sauté for 3–4 minutes. Season with soy sauce and sugar. Add the noodles, spring onions (keep aside a small amount of spring onions) and bean sprouts and stir-fry for 1 minute more.
Serve the noodle stir-fry on warm platter, arrange prawns on top and sprinkle the remaining spring onions over. Serve immediately.