Noodles And Rice Recipes - Fried Egg Noodles With King Prawns

Ingredients

PORK MEATBALLS:

• 2 bundles egg noodles, soaked

• 8 large prawns in their shells

• 2 tsp rice wine

• 2 tsp light soy sauce

• salt and pepper

• corn-flour (cornstarch)

• 4 tbsp vegetable oil

• 2 spring onions, chopped (greens and whites separate)

• 1/2 medium onion, thinly sliced

• 6 thin slices ginger

• 1/2 cup chicken stock

• fish sauce

• 1/4 fresh red chili, finely shredded

• fresh coriander leaves

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Method:

1. Drain the noodles and spread on a tray to partially dry. Peel prawns, leaving the tails intact, slit along centre backs to remove the intestinal vein. Rinse, dry and marinate for 10 minutes with the wine, soy sauce, salt and pepper and 2 tsp corn-flour (cornstarch).

2. Heat oil in a wok or heavy pan and fry the noodles for 1 minute without turning, turn and fry the other side until the noodles are crisped at the edges.

3. Transfer to a plate. In the same pan fry the prawns, with the white parts of spring onions the sliced onion and ginger until the prawns are almost cooked through.

4. Stir 1 teaspoon corn-flour (cornstarch) into the chicken stock and pour into the pan. Bring to the boil and simmer briefly.

5. Add a little fish sauce to taste and the spring onion greens. Pour over the noodles and scatter on shredded chili and coriander.