Scollops, Prawns and Peanut sauce with Udon Noodles
SERVES: 4 DIFFICULTY: Easy
Gently-Gently cooking brings out the best in this dish
12 Large prawns (cooked, de-veined)
8 Scollops (cooked, roe optional)
60g Broccoli (florets)
1 medium Carrot (sliced diagonally)
65g Peanut butter
30ml Soy sauce
30ml Chinese black vinegar
15ml Sesame oil
270g Hakubaku udon noodles
35g Roasted peanuts (chopped) for garnish
STEP ONE:PEANUT SAUCE
In a small bowl, combine the peanut butter, soy sauce, chinese black vinegar, sugar and sesame oil.
Mix well, then set aside.
Cook udon noodles according to packet instructions.
Drain well then set aside.
In a saucepan, boil some water, then add the broccoli and carrot.
Cook for 2 minutes then turn off heat.
Place scollops, prawns and noodles into hot saucepan with the vegetables.
Allow to stand for further two minutes.
Drain well, then place in a large serving bowl.
Pour the peanut butter sauce over the other ingredients and gently toss to coat.
Garnish with the chopped peanuts.