John Myers
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Prawn Skewers with Fruity Asian Salad and Fried Egg Noodles
The perfect prawn skewers with fruity asian salad and fried egg noodles recipe with a picture and simple step-by-step instructions.
Shrimp Skewers:
- 5 very big Freshwater prawns
- 2 tbsp Sweet chili sauce
- 2 tbsp Peanut oil
- 1 tsp Toasted sesame oil
- 1 tbsp Soy sauce light
- 1 tsp Chilli flakes
- 1 tbsp Hoi Sin Sauce
- 2 tbsp Mirin
- Salt optional
- 200 g Pineapple fresh, pulp
- 0,5 Piece Red peppers, great
- 2 small Onions
Egg noodles:
- 125 g Mie noodles dried
- 3 tbsp Peanut oil
- Salt
- 3 Eggs size M.
Salad:
- 0,5 Piece Red peppers, great
- 30 g Red peppers
- 3 medium sized Spring onions with greens
- 80 g Sugar snap
- 80 g Mini pak choi mustard cabbage
- 5 tbsp Sweet chili sauce
- 100 g Mango
- 1 pinch Salt
- 200 g Pineapple fresh, pulp
Preparation of shrimp skewers:
- Loosen the shrimp from the shell, cut lightly in the middle of their upper curve and remove the casing (or if it works, pull out your tail together). Then wash off with cold water and dry well. Cut the flesh of the pineapple into very large pieces. Wash, halve and core the whole, large bell pepper (also for the salad). For the skewers, cut one half into large pieces, for the salad cut the other half into small bite-sized pieces. Peel the onions, cut them in half and peel the halves apart.
- Mix a marinade from all the sauces and the oil and place the prawns in it. You should marinate in it for at least 2 hours, but longer is also ok.
Preparation of pasta:
- Put the Mie noodles in a bowl, pour boiling water over them and leave to soak for 15 minutes. Then drain, drain well, transfer to a bowl and mix with the peanut oil and a little salt. This way they stay loose and don’t stick to each other. Keep ready until shortly before preparation.
Preparation of the salad:
- Clean the spring onions. Cut the greens into small rings, halve the onions and cut the halves into strips. Wash and dry the peppers, cut in half lengthways, core and cut the halves crosswise into strips. Wash the sugar snap peas, cut into small pieces. Wash the pak choi, dry well, cut the greens into small pieces and halve the white, firm onion part and cut the halves crosswise into fine strips. Peel the mango and cut into bite-sized pieces. Save the rest for further processing. Cut the flesh of the pineapple into cubes of the same size (see Preparing the skewer). Mix everything well in a bowl. If all the components for this dish are only being prepared and not yet prepared, then leave the salad as it is and close the bowl tightly until preparation and refrigerate.
Completion:
- You can therefore prepare everything in good time so that shortly before preparation, all you have to do is put the skewers together and grill them. Now – have either 5 wood or 5 metal skewers ready. First put 1 piece of paprika on top, then pineapple, onion, shrimp and in the middle still pineapple, then again onion, pineapple and finally paprika.
- Mix the salad with the sweet chili sauce and add a pinch of salt to taste.
- In a hot pan without fat (or wok), beat the eggs and immediately stir them with a ladle and fry them until they are lightly crumbly. Then immediately add the oiled Mie noodles and fry them briefly.
- Then fry the skewers either on the grill or in a pan without additional oil on both sides for a total of approx. 5 – 6 minutes and everything is ready to serve.
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