John Myers
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Prawn and Celery Wok
The perfect prawn and celery wok recipe with a picture and simple step-by-step instructions.
Prawns / marinade:
- 400 g Shrimp peeled deveined
- 1 tbsp Sesame oil
- 1 tbsp Rice wine vinegar
- 1 tbsp Fish sauce
- 1 pinch Salt
- 1 pinch Telly cherry pepper
- 1 pinch Chopped ginger
Vegetable pasta:
- 350 g Celery
- 1 Carrot
- 1 small Onion
- 2 small Garlic cloves
- 1 piece Ginger
- 200 g Udon noodles
- 1 tsp Salt
- 1 tsp Garlic pepper from my KB
- 1 tsp Seasoned salt from my KB
- 2 tbsp Soy sauce
- 2 tbsp Rice wine vinegar
- 2 tbsp Fish sauce
- 2 tbsp Sambal Oelek
- Finely chopped parsley
- Rapeseed oil
- Chilli threads
Prawns / marinade:
- Make a marinade from the above ingredients, stir well and let the prawns steep in it for at least 30 minutes!
Vegetable pasta:
- Peel the celery a little, wash and roughly cut. Peel and finely peel the carrot. Peel the onion, garlic and ginger. Cut the onion into thin wedges and finely grate the garlic and ginger. Cook the pasta in salted water for 3 minutes and then rinse with cold water.
Preheat the oven to 80 degrees! Shrimp:
- Heat a wok and heat up rapeseed oil in it! Briefly fry the prawns in portions, as soon as they turn pink, remove them from the wok and keep them warm in the oven. Then sear the onion, garlic and ginger in a wok, then add the celery and carrots. Swirl and season with soy, fish sauce and rice vinegar.
- Then add the pasta and prawns and mix everything well. Season with salt, garip pepper and sambal! Refine with parsley and chilli threads and serve!
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