Hokkien Noodle With Seared Prawns Recipes

Steps:

• Place noodles in bowl and cover with boiling water.
• Leave this to stand for 2 minutes, drain well.
• Heat oil in a wok over high heat.
• Add shallots, garlic and ginger and stir fry for 2 minutes, or till fragrant.
• Add eggs, and stir it up till it breaks up.
• Add Chinese broccoli or bok choy, oyster sauce, sliced pork and sweet chili sauce to wok and cook for 2 minutes.
• The egg should be coating all the ingredients in wok.
• Add noodles and cook for another 3 minutes.
• Add bean sprouts.
• Pour chicken stock in, and stir well.
• Cover the wok, and let simmer for another 5 minutes.
• Place noodles on 4 warmed serving plate or bowl.
• Heat chilli oil in work over high heat.
• Add prawns to wok and cook for 5 minutes, or till they turn pink.
• To serve, place prawns on top of noodles, and serve with lime wedges.

Steps:

• De-shell prawns and keep the shells and prawn heads.
• Clean peeled prawns
• Using 2 tablespoons of olive oil, fry prawn shells and heads in a soup pot.
• Add dried anchovies to the prawn shells/heads mixture and fry for about 2-3 minutes.
• Add water to cooled mixture and bring to the boil.
• Add pork ribs and bring to the boil.
• Crush garlic (with skin intact) and add to broth.
• Lower the flame and let the broth simmer for 30 minutes.
• Dish out and discard the prawn shells/heads and anchovies.
• Add dark soya sauce, salt and pepper to the broth.
• Deep fry sliced shallots in 2 tablespoons of olive oil until golden brown.
• After the broth is ready, cook yellow noodles, bean sprouts and spinach in a separate pot by blanching in boiling water.
• Cook peeled prawns by boiling them in a separate pot.
• Place cooked noodles, vegetables and prawns in a bowl.
• Pour the prawn broth over the noodles and prawns.
• Top with fried shallots and sliced chilli peppers and serve.

Steps:

• Rinse noodles under hot water; drain and then transfer to a large bowl and separate noodles with fork.
• shell and devein praws, leaving tails intact (I remove tails my preference).
• Heat oil in wok; stir fry prawns, white onion, garlic and ginger in batches, until prawns are changed in colour.
• Stir fry Laksa paste in same wok until fragrant and hot.
• Return prawn mixture to wok with cream, stock, sprouts, juice and noodles and stir fry, tossing until sauce boils
• Serve Laksa sprinkled with coriander and green onions.