Green Prawns With Chinese Noodles Recipes

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SINGAPORE NOODLES WITH PRAWNS



Singapore noodles with prawns image

This low-fat, low-calorie version of your favourite stir-fried takeaway will be ready in 20 minutes and is packed with prawns and plenty of flavour

Provided by Jennifer Joyce

Categories     Dinner, Main course, Supper

Time 20m

Number Of Ingredients 14

2 nests thin vermicelli rice noodles
1 tbsp light soy sauce
1 tbsp oyster sauce
2 tsp mild curry powder
1 tbsp sesame oil
1 garlic clove , chopped
1 red chilli , thinly sliced (deseeded if you don't like it too hot)
thumb-sized piece ginger , grated
1 medium onion , sliced
1 red pepper or yellow pepper, cut into thin batons
4 spring onions , cut in half lengthways then into batons
8 raw king prawns
1 large egg , beaten
coriander leaves, to serve

Steps:

  • Soak the rice noodles in warm water for 5 mins until softened but still al dente. Drain and set aside.
  • In a small bowl, mix together the soy, oyster sauce and curry powder.
  • In a large wok, add half the oil and fry the garlic, chilli and ginger until golden, about 2 mins. Add the remaining oil, onion, pepper, spring onions, prawns and noodles and stir-fry for a few mins. Push everything to one side, add the egg and scramble. Add the soy sauce mixture, toss again for a few more mins, then remove from the heat. Sprinkle over the coriander leaves before serving.

Nutrition Facts : Calories 411 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 2.6 milligram of sodium

THAI SHRIMP NOODLES



Thai Shrimp Noodles image

An easy peasy 20 minute meal that can be easily adapted with more veggies - quicker than take-out and so much tastier (+healthier)!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 16

1 pound medium shrimp, peeled and deveined
1 tablespoon olive oil
Kosher salt and freshly ground black pepper, to taste
1 pound linguine
2 carrots, peeled and shredded
1/4 cup dry roasted peanuts, chopped
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro leaves
1/4 teaspoon sesame seeds
1/4 cup reduced sodium soy sauce
2 tablespoons peanut butter
2 tablespoons vegetable oil
2 tablespoon sesame oil
1 tablespoon honey
1 tablespoon brown sugar
1 teaspoon red chili paste with garlic, optional

Steps:

  • In a small bowl, whisk together soy sauce, peanut butter, vegetable oil, sesame oil, honey, brown sugar and red chili paste; set aside. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, salt and pepper, to taste. Gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes; set aside. In a large pot of boiling salted water, cook pasta according to package instructions; drain well and return pasta to pot. Stir in soy sauce mixture, shrimp, carrots, peanuts, green onions and cilantro. Serve immediately, garnished with sesame seeds, if desired.

GREEN PRAWNS WITH CHINESE NOODLES



Green Prawns with Chinese Noodles image

Recipe courtesy of Philippe Chow of Philippe.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 20

1/2 pound fresh spinach, washed and soaking in a bowl of water
1 pound extra-large shrimp (about 15), deveined, and halved lengthwise
1 large egg white
2 tablespoons cornstarch
1 teaspoon coarse salt
1/2 cup vegetable oil, plus 2 tablespoons
1/2 red bell pepper, seeded and ribs removed, cut into 1-inch pieces
1 carrot, peeled and cut crosswise into 1/4-inch-thick slices
1 4-ounce can sliced water chestnuts, drained
1 6-ounce can straw mushrooms, drained
2 tablespoons potato starch
1 tablespoon finely chopped fresh garlic
1 tablespoon thinly sliced scallions, white and light-green parts only
1 teaspoon fresh ginger, peeled and finely chopped
1/4 green chile pepper, such as jalapeno, roughly chopped
2 tablespoons low-sodium chicken stock, canned
1 tablespoon unseasoned rice wine
1/4 pound cashews
1 teaspoon toasted sesame oil
1 pound fresh Chinese wheat noodles (a little thicker than spaghetti)

Steps:

  • In a blender, puree spinach with water still clinging to leaves, adding more water from bowl, if necessary. Transfer puree to a large glass measuring cup; cover with plastic wrap, and refrigerate overnight.
  • Puree will separate overnight; pour off reserved liquid, and discard.
  • Combine in a medium bowl shrimp, spinach puree, egg white, cornstarch, and 1/2 teaspoon salt; mix until well incorporated.
  • Bring a large pot of water to a boil. Fit a large bowl with a strainer; set aside. Heat a wok over medium-high heat. Add 1/2 cup oil, and swirl to coat wok. When oil is very hot, add shrimp; stir-fry for 1 minute. Add peppers, carrots, water chestnuts, and mushrooms; stir-fry for 30 seconds. Drain in prepared strainer; set aside.
  • In a small bowl, stir to combine potato starch and 2 tablespoons water; set aside. Heat wok again over medium-high heat; add remaining 2 tablespoons oil, and swirl to coat. Add garlic, scallions, ginger, and chile. Stir-fry until fragrant. Stir in potato starch mixture, chicken stock, rice wine, and 1/2 teaspoon salt. Add drained shrimp mixture and cashews; cook until thickened, about 1 minute. Remove from heat. Drizzle with sesame oil.
  • Meanwhile, add salt and noodles to boiling water. Cook until tender, about 1 minute. Drain, and transfer to a platter. Top with shrimp mixture; serve immediately.

THAI PRAWN NOODLES



Thai prawn noodles image

Ready in 30 minutes, this stir-fried prawn, egg and noodle dish is perfect for a midweek meal

Provided by Katy Gilhooly

Categories     Dinner, Main course, Supper

Time 30m

Number Of Ingredients 12

200g dried egg noodles
2 tsp vegetable oil
25g ginger , finely chopped or grated
3 garlic cloves , finely chopped
2 red chillies , finely chopped
200g frozen peas
300g peeled raw king prawns
2 eggs , lightly beaten
2 tbsp reduced-salt soy sauce
2 limes , 1 juiced, 1 cut into wedges
6 spring onions , sliced
handful chopped coriander , to serve

Steps:

  • Cook the noodles following pack instructions, drain, run under cold water and set aside.
  • Heat the oil in a wok or large pan. Add the ginger, garlic and chilli, and cook for 2-3 mins. Add the peas and prawns, and cook for 3 mins until the prawns are pink and cooked through. Pour in the eggs, stirring all the time to scrape the cooked egg from the bottom of the pan.
  • Add the noodles and cook until hot. Stir through the soy, lime juice and spring onions, sprinkle with coriander and serve with the lime wedges.

Nutrition Facts : Calories 345 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 1.4 milligram of sodium

HONEY PRAWNS - STAYS CRISPY FOR AGES!



Honey Prawns - stays crispy for ages! image

Recipe video above. A recipe for old school Chinese restaurant style Honey Prawns! This recipe uses a proven method used in my Honey Chicken recipe for Honey Prawns that stays crispy hours even after coating in the sauce!1. Double coating - cornflour/cornstarch to seal in juices, followed by batter.2. Cold batter made with soda water = crispier coating that's puffy and light, not dense and greasy.3. Cornflour/cornstarch + flour batter - cornflour for ultra crispiness, flour for golden colour.4. Double fry for extra long lasting, thicker crispiness AND less greasy (Asian secret!).5. No-soggy Sauce - glucose or corn syrup to make it "candy like" to stick on the prawn crust rather than soaking in, plus NO WATER in the sauce.Note - the sauce is sweet. That's the way it's supposed to be! But not as sickly sweet as many Chinese restaurants tend to be. Please do not try to change the sauce as it has been formulated to prevent making the batter soggy.

Provided by Nagi

Categories     Mains

Number Of Ingredients 15

300g/ 10oz prawns/shrimp (, peeled with tail on (600g/1.2lb whole unpeeled) (Note 1))
1/2 tsp kosher/cooking salt ((halve for table salt))
1/2 cup cornflour/cornstarch
9 tbsp cornflour/cornstarch ((Note 2))
6 tbsp flour (, plain/all-purpose)
1/2 tsp baking powder ((NOT baking soda))
1/2 tsp salt (, kosher/cooking (halve for table salt))
2/3 cup + 1 tbsp COLD soda water, club soda or seltzer water ((NOT sparkling mineral water, Note 3))
3 - 4 cups vegetable or canola oil ((~4cm / 1.5" depth in a pot))
1/3 cup (100g) honey
1.5 tbsp (25g) glucose OR corn syrup (light) ((Note 4))
1 tbsp light soy sauce ((or all-purpose))
2 tsp Chinese cooking wine ((or mirin))
25g / 2 oz Vermicelli rice noodles (optional) (, a wad of it (not mung bean noodles, it must be rice noodles))
Sesame seeds, finely sliced green onions

Steps:

  • Salt prawns: Mix prawns with salt. (Don't do this ahead, salt makes prawns sweat = compromise crispy coating!)
  • Dust: Place 1/2 cup cornflour/cornstarch in a bowl. Dip prawn in, shake off excess then put on a plate. Repeat with all prawns.
  • Chill dry ingredients: Whisk together flour, cornflour/cornstarch, baking powder and salt in a bowl. Place in fridge while oil heats up. (Helps keep batter cold, cold batter = crispier prawns)
  • Heat oil: Fill small pot or large saucepan with 4cm / 1.7" oil. Heat to 160°C/320°F on medium high stove.
  • Make cold batter: When the oil is near target temp, add soda water into the dry ingredients. Then do the minimum whisks to just combine (10 or so) - a few lumps ok, better than whisking too much (changes coating texture).
  • Batter thickness: Should fully coat prawns easily, not be see-through, but not thick and heavy. See video at 38 seconds for cues. Use extra soda water 1 teaspoon at a time to achieve right thickness.
  • Dredge: Holding a prawn by the tail, dip into the batter then hold up for a 2 seconds to let the excess batter drip off. Then carefully place in oil. Repeat with another 5 prawns (6 per batch).
  • 3 minutes Fry #1: Cook for 3 minutes until light golden and crispy. When you pick them up, you can tell it's very crispy.
  • Drain and repeat: Place prawns on a tray with paper towels. Repeat with remaining prawns. I cook in 4 batches. Don't crowd the pot as it brings oil temperature down too much.
  • Cool prawns for 20 minutes (Note 5). Meanwhile, make Sauce.
  • Simmer: Place ingredients in a small saucepan over medium heat. Bring to simmer, turn down stove to medium low then leave to simmer for 3 minutes.
  • Syrupy consistency: The consistency should be like maple syrup (see video). Turn off stove, place lid on to keep warm (when cool, it gets too thick to toss prawns in it).
  • Heat oil to 200°C/390°F.
  • 3 minutes Fry #2: Place half the prawns in oil (you can crowd the pot for Fry #2). Cook for 3 minutes or until it changes from pale golden to very golden, then remove to a paper towel-lined plate. You can tell by touching that it's built-to-last crispy! More golden = crispier (but don't overcook the prawns!) Repeat with remaining prawns.
  • Quickly toss: Transfer prawns to a metal bowl then pour over Honey Sauce. Quickly toss with rubber spatula to coat prawns in sauce. (Sauce starts thickening if you take too long, so be quick!)
  • Garnish: Pile prawns over crispy rice noodles (if using), scatter with sesame seeds, green onion and serve!
  • At any point while oil is hot, drop a wad of noodles into hot oil, wait 3 seconds until it puffs up, then remove with tongs.
  • Drain on paper towels, place on plate. Top with prawns! (Note: Crispy noodles stays crispy "forever" so you can do this well ahead. Not for eating - is flavourless.)

Nutrition Facts : Calories 482 kcal, Carbohydrate 42 g, Protein 16 g, Fat 28 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 121 mg, Sodium 933 mg, Fiber 1 g, Sugar 23 g, UnsaturatedFat 26 g, ServingSize 1 serving

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