Ching's spicy sweet oyster sauce, prawn and noodle salad

Friday 2 August at 8:57pm

Ching has a dish to rival any Chinese takeaway this weekend - spicy prawn noodle salad.

Ching's spicy sweet oyster sauce, prawn and noodle salad

Serves: 2

Ingredients

10 large Tiger prawns, deveined, shell off, tail on, sliced half down the spine

1 tablespoon cornflour

For the marinade

2 cloves garlic, peeled and finely chopped

1 tablespoon rapeseed oil

1 red chilli deseeded and finely chopped

1 tablespoon freshly peeled and grated ginger

1 tablespoon rice wine

1 teaspoon organic miso paste

2 tablespoon premium oyster sauce

1 teaspoon premium dark soy sauce

2 tablespoons good quality runny honey

For the noodle salad (fresh ingredients)

2 tablespoon premium light soy sauce (to check)

1 teaspoon chiu chow chilli oil

250g cooked rice noodles, lightly dressed in toasted sesame oil

½ cucumber, sliced into julienne strips

1 large carrots, sliced into julienne strips

1 small handful of radishes, washed and sliced

1 large handful of fresh raw beansprouts, washed

For garnish

1 handful of toasted black sesame seeds (optional)

2 spring onion, finely chopped, sliced on a deep angle, horse ear shaped

Method

Add all the ingredients for the marinade and mix well to form a paste. Add the prawns and marinade for 15 minutes.
Just before wok-king, dust the marinated prawns with cornflour. If placing on the barbecue, skewer them with pre-soaked wooden skewers and brush a little oil over them.
Heat a wok or grill pan over high heat. If using a wok, add 1 tablespoon rapeseed oil and then add the prawns toss cooking for 1-2 minutes depending on the size of the prawns but as they turn orangey-pink toss cooking to caramelise the prawns further. If using a griddle pan, just before grilling brush both sides of the prawns with some rapeseed oil and lay on the griddle, cook for 45 seconds on medium heat and turn the skewers to cook evenly on the other side until the prawns are cooked through.
Drizzle the soy sauce and chilli oil on the bottom of the bowl or serving plate, assemble the noodle salad ingredients, by fanning the fresh ingredients out in sections and leaving a space in the centre for the prawns. Top with the prawns by removing them from the wok or barbecue.
Sprinkle in the toasted sesame seeds and spring onions and serve immediately