A mild curried noodle dish which, despite it's name, is actually very common in Cantonese cuisine.
Cooking Time 20
Portions
4
Ingredients
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g raw tiger prawns, peeled
tbsp rice wine or sherry
fresh ginger, peeled and finely chopped
tsp Blue Dragon Sesame Oil
g Blue Dragon Fine Egg Noodle Nests
spring onions, trimmed
tbsp vegetable oil
tbsp mild Indian curry powder
tsp Chinese five spice powder (or 1/2 tsp ground roasted Sichuan pepper)
g bean sprouts
ml chicken or vegetable stock
tbsp Blue Dragon Dark Soy Sauce
tsp sugar
portion seasoning (salt & pepper)
1
Step 1
Peel the prawns but keep the tails intact. De-vein the prawns, by scoring lengthways along the back with a sharp knife. In a bowl, add the rice wine (or sherry), 2 tsp. of the ginger and the sesame oil and add the prawns. Toss to coat them well.
2
Step 2
Cook noodles according to pack instructions, and drain. Finely chop the spring onions.
3
Step 3
Heat a tbsp. of oil in a wok over a very high heat until very hot. Stir-fry the prawns in small batches until they turn pink (1-2 minutes). Remove and drain on kitchen paper. Pour away the oil and wipe the wok clean.
4
Step 4
Reheat the wok with the remaining oil until very hot. Fry the curry and five spice powder until fragrant, add the spring onion and remaining ginger and stir-fry for one minute. Add the beansprouts and cook for 20 seconds, then add the prawns, stock, soy sauce, salt, sugar and pepper, and stir well.
5
Step 5
Add the noodles and toss until they’re cooked.
Ingredients
225 g raw tiger prawns, peeled
1 tbsp rice wine or sherry
2.5 fresh ginger, peeled and finely chopped
1 tsp Blue Dragon Sesame Oil
250 g Blue Dragon Fine Egg Noodle Nests
6 spring onions, trimmed
1 tbsp vegetable oil
1 tbsp mild Indian curry powder
0.5 tsp Chinese five spice powder (or 1/2 tsp ground roasted Sichuan pepper)