Chinese King Prawn Noodles
My recipe this week is influenced by the Chinese New Year, this year it is on Thursday — the Year of the Sheep.
Chinese cooking is one of the oldest cuisines in the world and it differs from all others as it is based a philosophy of balancing harmony and contrast following the' principles of traditional Chinese cosmology. While it is divided into four different regional styles- Cantonese, shanghai, Szechuan and Peking. These principle apply throughout, and to every dish as well as a meal as a whole. However, the Chinese have exported their cuisine throughout the world and the majority of western diners enjoy it purely for its flavours without feeling the need to understand the philosophy that lie behind it.
The daily diet of the average Chinese person is based largely on rice, vegetables and fresh noodles with meat and fish added in small quantities to give flavour. Chinese rely on a relatively small amount of spices the main ones being sesame, chilli and five spice powder.
170g uncooked king prawns (de-veined)
1 tsp salt
2 tsp cornflour
half egg white
1 pkt mange-tout
1 pkt shitake mushrooms
half a bunch spring onions
1 tin of bamboo shoots
1 red chilli
half bag bean sprouts
1 pkt baby sweetcorn
1 pkt egg noodles cooked according to the instructions
3 tbsp ground nut oil
2 cloves garlic
2 cm piece ginger
1 tbsp oyster sauce
2 rashers of streaky bacon
1.Cook your noodles and toss in some sesame oil to keep them separated and for flavour.
2. Mix the cornflour, egg white and salt together into a paste and add the prawns and mix.
3. Heat some oil in your Wok or heavy based frying pan.
4. Fry the prawns until they turn pink do not overcook, remove from the pan and keep warm.
5 Add some more oil and then fry the streaky bacon and all the rest of the vegetables including the ginger, garlic and chilli, stir fry for a couple of minutes do not overcook. Add the noodles, soya sauce and oyster sauce mix well, then return the prawns to the wok and combine all the ingredients, season with soya or fish sauce to taste.
Enjoy this Chinese New Year dish with a cold Chinese beer or a cool glass of Rose