I have been seeing some really nice looking dishes with prawns or shrimp lately. I have never really cooked prawns before* and I wanted to give it a try. I went to the market and got some raw tiger shrimp that was still in the shell. Luckily the fish monger had cut open the shell and de-veined the shrimp already so all I really had to do was remove the shells and rinse the prawns. I decided to go with a spicy szechuan style sauce. I let the sauce reduce a little too much while waiting for the noodles to cook and there wasn’t much left to cover the soba noodles. It tasted pretty good though. I really liked the prawns. The prawns had an amazing firm and juicy texture. I will definitely have to try more dishes with prawns!
*When I was a kid I did not like seafood and thus I never really ate it. Recently I tried it again and found that I now liked it. I still don’t eat much seafood but I am trying to eat it more often.
Szechuan Prawns on Soba Noodles
- 80g raw tiger prawns
- 1 tablespoon oil
- 1 teaspoon sesame oil
- 1 red bell pepper (julienned)
- 1 garlic clove (chopped)
- 1 teaspoon ginger (grated)
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sherry
- 1 tablespoon chili sauce (such as sambal oelek)
- 1 tablespoon tomato puree
- 1 tablespoon honey
- 1 teaspoon starch
- 2-3 tablespoon chicken stock
- 1 tablespoon cilantro (chopped)
- 2 servings soba noodles (cooked) (gluten free for gluten free)
- 2 handfuls bean sprouts (blanched)
- 1 green onion (chopped)
- Wash, shell and de-vein the prawns.
- Heat the oil in a pan.
- Add the red pepper and saute for about 2 minutes.
- Add the prawns and saute until they turn pink.
- Add the garlic and ginger and saute for about a minute.
- Add the hoisin sauce, soy sauce, oyster sauce, sherry, chili sauce, tomato puree, and honey and stir.
- Mix the starch into the chicken stock and add to the pan and stir.
- Remove the pan from the heat and mix in the cilantro.
- Place the noodles on a plate, place the bean sprouts on and top with the prows in szechuan sauce.
- Garnish with green onions.