For when takeaway cravings kick in, but you’re not quite at screw the diet level yet, this easy Chinese inspired prawns recipe definitely hits the spot. The crispy ginger coating is delicious with sweet prawn centres, if you’re anything like me you’ll be left wanting more and more! They also don’t come with a delivery charge or a minimum spend, and can be ready in just a few minutes. The question is, how fast can you chop your veg?
Serves 2, cooking time 10-15 mins
For the prawns:
150g raw king prawns
½ tsp ground ginger
1tbsp groundnut oil
For the noodles:
2 nests dried rice noodles (or egg noodles, if you prefer)
1 yellow or red pepper
100g fresh runner beans or mangetout
1 clove garlic
1 tbsp groundnut oil
½ tsp chilli flakes
1 tsp ground ginger
2 tsp Shaoxing rice wine
2 tsp soy sauce
1 tsp runny honey
- Put the cornflour, ginger, and a pinch salt and pepper into a bowl, and mix together.
- Finely slice the pepper and beans (if using mangetout these can be left whole), and peel the garlic.
- Cook the noodles according to the pack instructions, then drain and set to one side.
- Add the prawns, and thoroughly coat each one on the mixture.
- Place a large frying pan over a high heat and add 1 tbsp of groundnut oil. Place one of the prawns in the pan to test the heat. Once it starts sizzling, carefully add the rest.
- Cook the prawns for 1.5 minutes on each side, turning carefully. Try not to mix them or toss too much as this might knock the coating off! After the 3 mins, remove them from the pan and set to the side.
- Wipe the pan around with a piece of kitchen towel – be careful! (It helps to use the spoon to move the tissue around.)
- Add the remaining groundnut oil, chilli flakes, ground ginger and crush in the garlic. Mix around the pan to flavour the oil then add the veg.
- Fry for 5 minutes, keeping the veg moving, then add the rice wine, soy sauce and a splash of water (about 100ml).
- Let the liquid reduce in the pan, then add the honey and noodles, and mix together.
- Serve the noodles first, with the prawns on the top.