Szechuan Prawn Stir-fry with Ramen Noodles
SERVES: 6 DIFFICULTY: Easy
540g Hakubaku ramen noodles
2.5kg large King prawns (raw, peeled, de-veined, tails intact)
227g can Water chestnuts (rinsed, halved)
500g Choy sum (trimmed, roughly cut)
6 Spring onions (1cm slices, cut diagonally)
2tbsp Peanut oil
2 cloves Garlic (crushed)
4 Fresh red Thai chillies (finely chopped)
1tsp Szechuan peppercorns
60ml Light soy sauce
70g Peanuts (roasted, unsalted)
1 of each Rock melon (cubed) & cucumber (sliced)
STEP ONE:RAMEN NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Divide between 6 deep serving bowls, then set aside.
Heat half the peanut oil in a wok.
Stir-fry prawns (in small batches) until colour changes.
Remove from heat, then set aside.
Heat the remaining peanut oil in the wok.
Stir-fry garlic, chilli and peppercorns until fragrant.
Add choy sum and stir-fry until wilted.
Return the prawns to the wok along with the soy sauce, mirin,sugar and chestnuts and stir-fry for about 2 minutes.
Remove from heat.
Stir in the peanuts and spring onion.
Place cucumber slices and rock melon cubes in 2 seperate serving bowls and place in centre of table (optional)
Ladle prawn stir-fry in the serving bowls, on top of the noodles.
NOTE:- When a dish is a bit on the hot side, then it may be served with a cooling accompaniment or two. This is why the rockmelon and cucumber are placed on the table if needed.