Prawns and Scollops with Soba Noodles and pickled ginger
SERVES: 4 DIFFICULTY: Easy
INGREDIENTS
250g Green king prawns (peeled, deveined, tail in tact)
250g Scollops (with or without roe)
250g Hakubaku Soba noodles
2tbsp Pickled ginger (sliced)
4cm piece Ginger root (grated)
1 head Baby bok choy (sliced)
4 Spring onions (finely sliced, diagonally)
1/2tsp Dried chilli flakes
2tbsp Sesame seeds (toasted)
1tsp of each Sesame oil & wasabi paste
2tbsp of each Soy sauce & sake
2tbsp of each Rice wine vinegar & peanut oil
1 clove Garlic (chopped)
1tsp Castor sugar
METHOD
STEP ONE:DRESSING
In a small mixing bowl, whisk together the sesasme oil, wasabi paste, soy sauce, rice wine vinegar, sake and castor sugar.
Set aside.
STEP TWO:SOBA NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Drain well.
Place the noodles in a large bowl and add 2tbsp of the dressing.
Toss well to coat the noodles then set aside.
STEP THREE:PRAWNS AND SCOLLOPS
Heat the peanut oil, in a wok, over high heat.
Add the garlic, ginger root and chilli flakes.
Add the prawns and scollops and toss for 1 minute.
Add the bok choy, tossing gently until wilted (add 1/2 cup of water if necessary).
Add the remaining dressing.
STEP FOUR:SERVING
Divide the noodles amoung 4 serving plates.
Place prawn and scollop mixture on top.
Garnish with sesame seeds and serve with the pickled ginger.
