Be the first to Prawns are sauteed with garlic and ginger, then served with spiced noodles, broccoli, and snow peas for a complete meal. Try this recipe with prawns, langostinos, crawfish or jumbo shrimp.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 3 cloves garlic, peeled
- 1 small piece ginger, peeled
- 3 or 4 green scallions
- 1/2 pound broccoli
- 1/2 pound snow peas
- .
- Noodles:
- 1 pound Chow Mein noodles
- 1 Tablespoon sesame oil
- 1 Tablespoon Chinese black bean chili sauce
- 1/4 cup peanut oil
- .
- 1 pound prawns, cleaned and deveined
- 1/4 cup peanut sauce
Preparation:
Mince the garlic and the ginger. Cut the scallions on the bias into thin slices, about 1/8-inch long.
To prepare vegetables, cut and trim the broccoli into florets of equal size. Snap off the stems and pull any strings from the snow peas; cut into julienne strips. Blanch the broccoli and the snow peas separately in boiling water. Plunge into ice water to stop the cooking process. Set aside.
To prepare noodles, bring two quarts of water to a full boil. Drop in the noodles and cook for 3 to 4 minutes until al dente. Drain well and toss with the sesame oil and chili sauce. Place on a warm serving platter.
Heat the peanut oil in a heavy, 10-inch saute pan over moderate heat. When oil is hot, add the prawns and saute for 1 minute. Add garlic and ginger and saute for 1 to 2 minutes longer. Add the broccoli and scallions, saute for about 1 minute longer. Stir in the peanut sauce until heated. To serve, spoon the prawns over the noodles and garnish with the blanched snow peas.
Yield: 4 to 6 servings
Recipe Source: Cooking at the Academy by California Culinary Academy (KQED)
Reprinted with permission.
To prepare vegetables, cut and trim the broccoli into florets of equal size. Snap off the stems and pull any strings from the snow peas; cut into julienne strips. Blanch the broccoli and the snow peas separately in boiling water. Plunge into ice water to stop the cooking process. Set aside.
To prepare noodles, bring two quarts of water to a full boil. Drop in the noodles and cook for 3 to 4 minutes until al dente. Drain well and toss with the sesame oil and chili sauce. Place on a warm serving platter.
Heat the peanut oil in a heavy, 10-inch saute pan over moderate heat. When oil is hot, add the prawns and saute for 1 minute. Add garlic and ginger and saute for 1 to 2 minutes longer. Add the broccoli and scallions, saute for about 1 minute longer. Stir in the peanut sauce until heated. To serve, spoon the prawns over the noodles and garnish with the blanched snow peas.
Yield: 4 to 6 servings
Recipe Source: Cooking at the Academy by California Culinary Academy (KQED)
Reprinted with permission.
