King Prawn Noodles

Wok fried egg noodle, King Prawns, vegetables and a delicious light sesame honey sauce.

A very quick and easy recipe for some very delicious noodles – Wok fried in minutes with a light sweet and savoury sauce.

This dish can easily be adapted, swapping the prawns for diced cooked chicken or using Tofu for vegetarians. You can also experiment with different vegetables – green beans, mushrooms and Chinese green vegetables all work well too.

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Serves two

Preparation 10 minutes, cooking less than 10 minutes.

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Method and ingredients

For the sauce:

2 dessert spoons sesame seeds

2 dessert spoons light soy sauce

1 dessert spoon dark soy sauce

1 dessert spoon Shaoxing rice wine

1 dessert spoon white vinegar (or rice vinegar)

1 dessert spoon honey

1 dessert spoon oyster sauce

2 tsps. sesame oil

Method: Mix well in a bowl and set aside ready to add to wok.

 

For the main dish:

2 nests medium thick egg noodles

500ml chicken stock – to cook noodles in

2 tbsp. wok oil – to fry dish

1 tbsp. vegetable oil – to cook prawns

10-12 large raw King prawns – shells removed

6 cloves garlic – peel, crush and chop

Thumb root ginger – peel, cut into matchsticks

2 large red chillies – removes stalks and seeds, finely chop

1 medium/large white onion – peel, pull layers apart and dice into large chunks

1/2 red bell pepper – dice (same size as onion)

1 stick celery – diced

1 carrot – cut into thin batons

Method: The first step is to cook the prawns and the noodles so they are ready to add to the wok.

To cook the prawns heat 1 tbsp. vegetable oil in the wok until smoking hot and add the prawns. Stir fry for 60-90 seconds then remove prawns and place on absorbent paper – you want to just cook the prawns and no more, remove them the second they turn from grey to white/pink as they will finish cooking in final dish.

Cook the noodles as per packet instructions but use chicken stock instead of water, this will add extra flavour to the noodles. Once cooked drain and set aside ready to add to the wok.

Wipe the wok clean then add 2 tbsp. of wok oil and heat until smoking hot – keep hob on max setting. Add the garlic, ginger and chilli and stir fry for 30-60 seconds. Add the onion, pepper, celery and carrot and stir fry for a further 90 seconds, you want these to retain crunch for texture.

Add the cooked noodles, followed by the prawns, stir well and fry until warmed through (should take 30-60 seconds). Add the sauce to the dish and stir well until combined, stir fry for 45-60 seconds until dish is steaming hot. Remove from the heat and serve straight away in a nice noodle bowl, chopsticks entirely optional 🙂

 

 

Mussels in Laksa Broth

Mussels cooked in my Laksa broth, with tofu, spring onions, chilli and coriander.

This recipe is a great way of using the Laksa paste in my Laksa recipe. Mussels work very well with their slightly sweet taste complimenting the Laksa broth. Serve either as a starter or a main course along with some noodles.

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Serves two

Cooking time 10 minutes

Ingredients and method

Half of Laksa paste – see my Laksa recipe if making this first

2 Kg live rope grown Mussels – see below for preparation

Handful of pre fried Tofu pieces

3 large red chillies – cut into thin strips

3 spring onions – cut on diagonal

Handful of fresh coriander leaf – roughly chop

500ml coconut milk

500ml fish stock

1 tbsp. fish sauce

1 tbsp. dark soy sauce

1 tbsp. brown sugar

1.5 tbsp. vegetable oil

To prepare mussels: Rinse thoroughly under running water, then soak mussels in a large bowl of water for 10 minutes. Discard water, rinse again then discard any mussels that are already open. Remove beards (most will pull off, but some may require scissors)  and scrape off any barnacles. Set aside ready to cook.

To cook: Start by heating 1.5 tbsp. vegetable oil in a deep soup/stock pot (you need one with a lid) over a medium high heat. Add the curry paste and fry (stirring frequently) for 6-7 minutes until the paste is very aromatic and starts to split from the oil. Make sure you do not burn the paste, add a little of the fish stock if it catches on the pan. Next add the fish stock and the coconut milk, stir until combined then bring to boil then reduce to a simmer. Add the tofu pieces, 1 tbsp. fish sauce, 1 tbsp. soy sauce and 1 tbsp. brown sugar then stir well until combined. Add the cleaned mussels then increase heat to bring back to a simmer, place the lid on the pan,  and let the mussels cook for 3 minutes. Next add the sliced chilli, spring onions and coriander, replace lid and simmer for a further minute then serve.

Please browse my many other recipes including my original Laksa

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Laksa

Laksa broth with noodles, tofu, tiger prawns, boiled egg and coriander garnish.

Laksa is my among my favourite dishes, its like a cuddle in a bowl. I have had this dish many times across South East Asia, and I can confidently say my recipe stands up to the very best. There are many different types of Laksa rather than it being a single dish, with many different styles from regional cuisines. My version is based on the classic curry Mee Laksa soup from Penang region of Malaysia.

The flavour of this dish comes from a wonderful curry paste which contains 24 ingredients in perfect harmony.  It is fried to release all its flavours then coconut milk, fish stock, soy sauce and fish sauce are added. The dish is assembled in a bowl with cooked noodles on the bottom, broth ladled over the top then pieces of cooked tofu are added along with  sliced spring onions, cooked tiger prawns, a boiled egg and a coriander garnish.

This might sound complicated, but its not. Its actually quite easy to make with results guaranteed to impress any foodie friends.

Please also view my recipe Mussels in Laksa Broth which is an excellent way to use the other half of the Laksa paste.

Notes: This recipe only uses half the paste, the other half can be frozen or stored in an airtight refrigerated container for up to 7 days. For the Tofu use pre fried pieces of silken tofu, either buy pre fried (available from Chinese supermarkets) or cut silken tofu into squares and fry in hot oil until golden brown. These can be portioned and kept in freezer for next time. For noodles I have used egg noodles but traditionally a mixture of rice and egg noodles is used, this is purely a personal preference. In terms of seafood I have used Tiger prawns but white fish, scallops and other shellfish can be added.

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This recipe is for two people

Preparation time 25 minutes, cooking time 15 minutes

Ingredients

For the curry paste:

2 red bird eye chillies – stalk and seeds removed

2 large red chillies – stalk and seeds removed

1 large green chilli – stalk and seeds removed

2 heaped tsp ground coriander

1 heaped tsp smoked paprika

1 heaped tsp ground cumin

1 heaped tsp ground turmeric

2 tsp medium hot chilli powder

2 medium sized brown onions – peeled

2 sticks lemon grass – bruise, inner part only, thinly sliced (for smoother paste)

Thumb sized piece root ginger – peel, finely chopped (for smoother paste)

Generous handful of peanuts

6 cloves garlic – peel

2 tbsp. vegetable oil

2 tsp shrimp paste

2 tsp tamarind paste

3 heaped dessert spoons brown sugar

2 tbsp. fish sauce

2 tbsp. dark soy sauce

2 tbsp. hopped coriander stalks

Juice and zest of 1 lime

3 karrif lime leafs

4 cardamom pods

3 black peppercorns

Method: Add all the ingredients to a mini blender (or mortar and pestle) and blitz until a smooth paste is formed. Slicing the lemon grass and ginger before helps make a smoother paste. Use Half the paste for two portions, the remainder can be frozen (it keeps its flavours well) or stored in a refrigerated airtight container for up to 7 days. Please view my Mussels in Laksa Broth which is an excellent way to use the other half of the paste.

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For the dish:

4-6 large tiger prawns – devein but keep in shell and head on, 

Generous handful of pre fried tofu pieces – see notes in opening section

2 hard boiled eggs – add eggs to boiling water for 8-10 minutes, shell and half

2 portions of cooked egg noodles – see notes in opening section

4 spring onions – sliced on diagonal into 2-3cm lengths

Generous handful of coriander leaf – roughly chop

1 tbsp. dark sauce

1 tbsp. fish sauce

1-2 tbsp. vegetable oil

500ml fish stock – can use chicken as alternative

500ml coconut milk – do not use half fat, doesn’t work 😦

1 lime cut into wedges – to serve

Brown sugar – only use if required to balance flavour

Method: Start by heating 1-2 tbsp. vegetable oil in a deep frying pan or wok then add the paste. Stir fry for 6-8 minutes until the oil starts to separate from the paste. Add the coconut milk and fish stock and heat until it starts to boil then reduce to a simmer for 5 minutes. Add a tbsp. of fish sauce and dark soy sauce then taste test, if it requires more seasoning add a little extra, if it is too strong add a little sugar to balance it.

Heat 1 tbsp. of vegetable oil in a separate frying pan over a high heat. Once oil is smoking hot add the prawns and cook for approx. 90 seconds on each side, just until the prawns turn pink, then remove from heat and drain on absorbent paper. The hot stock will finish the prawns off, so make sure you do not over cook them.

Bring the laksa broth back to the boil then turn off heat and serve. Place the cooked noodles on the bottom of the bowl, then ladle the hot broth over the noodles. Add pieces of pre cooked tofu, sliced spring onions, boiled egg halves, the cooked tiger prawns and a little chopped coriander to finish. Enjoy.

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Tiger prawns with Red Curried crab and Wok Fried Rice Noodles

A delicious Thai dish with wok fried marinated rice noodles, stir fried crab in red curry paste, topped with pan fried Indonesian Tiger Prawns.

Normally I feel a bit sheepish about describing my recipes, but as this recipe was created by Mrs Ferret chef I feel that I can praise it without feeling silly. This was truly delicious and worthy of a good Thai restaurant, the kind of dish you would happily pay good money for and return for it time after time.

This dish uses the same curry paste used in my Thai King Prawn Red curry – so is an excellent way to make two very different meals from the same curry paste. Remember this paste freezes very well or can be stored in a refrigerated air tight container for up to 5 days.

Its important to use good prawns, and Indonesian tiger prawns in their shells are the best I can get in Edinburgh at the moment. Keep the heads on prawns when you cook them, there is so much flavour in them, and take care to remove them from the heat the second they are cooked – overcooked prawns are such a disappointment.

This dish may seem fiddly but it is really quite easy to cook. There are three elements to the dish. The Prawns are fried quickly in hot oil, the crab is fried in the curry paste and cooked rice noodles are wok fried in a marinade. None of these are complicated but as with all good dishes they are worth doing right.

For an optional garnish separate some uncooked dried rice noodles and add to hot oil, they will quickly puff up, remove them from oil and drain on absorbent paper. They add a wonderful texture to this and many other Thai dishes, and can be stored in an airtight jar for next time.

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Preparation 30-35 minutes, cooking time less than 20 minutes

Ingredients

For the curry paste:

8 cloves garlic – peeled
thumb of ginger – peeled and slice thinly
2 large red chillies – remove stalk, keep seeds
4 red bird eye chillies – remove stalk keep seeds
Zest and juice of 1 lime
3 tbsp. vegetable oil
2 tsp tamarind paste
2 tsp shrimp paste
2 tbsp. fish sauce
1 tbsp. coriander stalks
4 dessert spoons brown sugar
3 dessert spoons desiccated coconut
6 black peppercorns
2 sticks lemongrass – bruise, remove outer husk, slice thinly
Handful of peanuts
8-10 Thai basil leafs – remove stalk
2 lime leafs
1 tsp chilli powder
1 tsp cumin powder
1 tsp turmeric powder
1 tsp coriander powder

Method: Use a mini chopper, food processor or mortar and pestle to pound into a smooth paste. Slicing ginger and lemongrass beforehand makes it much easier to form a smooth paste. Once a smooth paste has been formed separate into two even portions. As mentioned above the spare portion can be frozen or stored in an airtight refrigerated container for up to 5 days.

For the curried crab

1 tablespoon vegetable oil
5 tablespoons of  curry paste – see above
1 tin white crab meat

For the Tiger prawns

4 Tiger prawns – devein but keep head and shell on
2 tbsp. vegetable oil

For the wok fried rice noodles

2 portions of pre cooked rice noodles
3 to 4 cloves garlic – minced
Thumb of ginger – cut into fine matchsticks
125ml fish stock
1 red bell pepper – sliced into thin strips
Handful coriander – roughly chopped
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 teaspoon dark soy sauce
1 tablespoon fish sauce
1 teaspoon sugar
1 tablespoon lime juice
1 tablespoon sweet chilli sauce

Method: In a bowl combine the stock, fish sauce, dark soy, light soy, sugar, lime and sweet chilli sauce. Mix well until combined and set aside ready to add to the wok.

Optional garnishes

Fried rice noodles – see opening paragraph
handful of peanuts
2-3 tbsp. roughly chopped coriander

Cooking Method

To cook the curried crab:  Heat 1 tbsp. of vegetable oil in a wok or frying pan, add the curry paste and fry for 5 minutes. Add the crab just before serving and use the back of a spoon to stir it through the sauce (to prevent crab breaking up). Set aside and heat through just before serving.

To cook the prawns: Heat the oil in a wok or frying pan until smoking hot, add the prawns and fry for 1-2 minutes on each side. The second the prawn turns pink turn it over, once it is pink on both sides remove from oil and drain on absorbent paper. The prawns will stay hot in their shells for at least 5 minutes, so cook them then fry the rice noodles.

To cook the rice noodles:  heat 2 tbsp.  vegetable oil in the wok until smoking hot, add the garlic, ginger and bell pepper and stir fry for 1 minute. Add the rice noodles, stir well then pour in the sauce from the bowl (see ingredients section). Stir fry until the sauce has almost been absorbed or cooked off, this will take 4-5 minutes.

To assemble dish: Place bed of noodles on plate, then ladle the curried crab on top. Place the prawns on top of the curried crab then sprinkle the garnishes on top.

 

 

Smoked Duck Noodles

Slices of smoked duck breast with egg noodles, served with a delicious honey and sesame sauce.

A quick, easy and extremely delicious recipe perfect for any occasion or a quick mid-week meal.

Garlic, green chilli and ginger is fried in a little wok oil then vegetables are added and stir fried quickly to retain some crunch. Cooked egg noodles are then added and stirred through the vegetables. The sauce is added and stirred through the dish until it coats all the noodles and vegetables. In a separate pan the slices of duck breast are heated through then added to the wok. The dish is finished with a garnish of roughly chopped coriander.

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Serves two people

Preparation 10 minutes, cooking time less than 10 minutes

Ingredients and method

For the sauce:

2 tsp sesame seeds

2 dessert spoons of honey

1 dessert spoon light soy sauce

2 dessert spoons dark soy sauce

1 dessert spoon shaoxing rice wine

1 dessert spoon sesame oil

Method: combine in a bowl, mix well until all ingredients combined. Set aside ready to add to wok, give another good stir just before adding it to noodles.

For main dish:

2 portions cooked egg noodles – as per packet instructions

1-2 tbsp. wok oil

80g sliced smoked duck breast – marinate in a little soy sauce before cooking

75g fine green beans – trim, cut into 3cm batons

1 small carrot – peel, slice into 3cm batons

1 onion – slice into medium sized pieces

3 spring onions – slice

3 green chillies – remove seeds, finely chop

Thumb of root ginger – peel, chop into fine matchsticks

4 cloves garlic – peel, crush, finely chop

1-2 tablespoons roughly chopped coriander – for garnish

Method: Add 1-2 tbsp. of wok oil into the wok and heat until smoking hot. Add the ginger, garlic and chilli and quickly stir fry for 30 seconds to 1 minute. Take care not to burn these, remove wok from heat if necessary but keep hob on maximum setting to cook dish quickly. Next add the green beans, carrot and spring onion and stir fry for 1-2 minutes, no longer as you want these to retain some crunch. Before adding the cooked noodles run a fork through them to break them up then add them to the wok. Stir well to mix the vegetables through the noodles and stir fry for approx. 1 minute until noodles are hot. Add the sauce to the wok and stir through so that all the noodles and vegetables are coated, stir fry for just over a minute until the dish is piping hot. In a separate pan heat the duck through by dry frying on a high heat for 30 seconds on each side then add them to the cooked noodles. Serve dish and garnish with a little roughly chopped  coriander.

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Mee Goreng

The noodle version of Nasi Goreng, this dish uses the same paste and flavours for those that prefer noodles to rice. A truly authentic Bali flavour.

In this recipe I use some pre cooked chicken and some different vegetables to the Nasi Goreng recipe although the flavour of the dish is really very similar. This recipe is a great way to use up pre cooked chicken, alternatively pre cook some diced chicken or use prawns instead. I have added some green beans, broccoli stems and baby corn to add a little texture to the dish.

I froze half the paste from my Nasi Goreng recipe, which defrosts well and retains that wonderful flavour of Bali. If you are cooking this dish first either freeze the remaining paste and defrost before cooking or store in an airtight container in a fridge for up to 7 days.

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Serves two people

Preparation 15 minutes, cooking time 15 minutes

Ingredients

For Mee Goreng paste:
1 tsp black peppercorns
1/2 tsp ground nutmeg
Handful peanuts
1 tsp sesame seeds
1 tsp turmeric
2 white onions – peeled
Thumb of root ginger – peeled, roughly chop
2 stalks lemon grass – discard outer husks, thinly slice
6 cloves garlic – peel
2 large red chillies
1 tsp shrimp paste
1 dessert spoon brown sugar
1 Tbsp Ketchup manis
Juice of 1/2 a lime
Method: Use a min blender to blitz into a smooth paste. Chopping the tough ingredients before blending helps make a smooth paste. Only use half for this recipe, the remainder can be frozen or stored in the fridge (see notes above).

For the main dish:

2 portions of pre cooked medium thick egg noodles
2 portions of pre cooked chicken – see notes above for alternatives
Vegetable oil – 2 tbsp for dish plus extra to shallow fry prawns and fry egg
1 carrot – cut into thin batons
4 birds eye chilies – keep whole
1 red onion – cut into thin strips
6-8 baby corn – thinly sliced
6-8 broccoli spears – trimmed
8-10 fine green beans – trimmed, cut into 2-3cm lengths
1 tbsp. tomato paste
1 tbsp. ketchup manis
1 tbsp. light soy sauce
2-3 tbsp. peanuts
2-3 tbsp. onion flakes
5cm cucumber – deseed, peel, cut into crescents
2 round tomatoes – cut into eighths
Handful coriander leaf – roughly chopped
2 eggs – fried sunny side up

Method: Heat 2 tablespoons of vegetable oil in a wok or deep-frying pan until smoking hot, add the curry paste and stir fry for 1-2 minutes. Add the baby corn, broccoli, green beans, carrot, onion and birds eye chillies and fry for a further minute. Next add the pre cooked chicken and stir fry until heated through. Add the pre cooked noodles and stir through until combined with paste, chicken and vegetables. Add a tablespoon of tomato paste, ketchup manis and light soy sauce and stir into the noodles until combined then add the onion flakes and peanuts. Stir fry for a further minute until dish is heated through. Add the coriander, tomatoes and cucumber, stir through the dish then turn off the heat. In a separate pan add a little oil and quickly fry 2 eggs sunny side up. Serve immediately with the fried egg on top of the noodles.