Name: Hokkien noodles with prawns
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1.2 kilogram uncooked large king prawns, shelled, deveined, tails intact; 500 gram hokkien noodles; 300 gram baby buk choy, quartered lengthways; 2 teaspoon peanut oil; 1 fresh small red thai chilli, finely chopped; 1 clove garlic, crushed; 1/4 cup (60ml) water; 2 tablespoon sesame oil; 1/2 cup (125ml) kecap manis; 1/4 cup (60ml) light soy sauce; 1/2 cup coarsely chopped fresh coriander

Ingredients

1.2 kilogram uncooked large king prawns, shelled, deveined, tails intact

500 gram hokkien noodles

300 gram baby buk choy, quartered lengthways

2 teaspoon peanut oil

1 fresh small red thai chilli, finely chopped

1 clove garlic, crushed

1/4 cup (60ml) water

2 tablespoon sesame oil

1/2 cup (125ml) kecap manis

1/4 cup (60ml) light soy sauce

1/2 cup coarsely chopped fresh coriander

Method

1.Place noodles in large heatproof bowl and cover with boiling water. Use fork to separate noodles, then drain. Rinse again by pouring boiling water over noodles in colander; drain.

2.Heat half of the peanut oil in a wok and stir-fry chilli and garlic briefly, until just fragrant. In batches, add prawns and stir-fry over high heat until just changed in colour.

3.Heat remaining peanut oil in wok. Stir-fry noodles and buk choy over high heat until buk choy just wilts.

4.Return prawns to wok with the water, sesame oil, kecap manis, sauce and coriander. Stir-fry briefly over high heat until prawn mixture is just hot.

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Ingredients

Method

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