John Myers
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Prawns with Snow Peas and Fried Noodles Ala Hong Kong
The perfect prawns with snow peas and fried noodles ala hong kong recipe with a picture and simple step-by-step instructions.
For the sauce:
- 120 g Egg noodles, dried, China (Bakmi)
- 2 Heads Pak Choi (mustard cabbage)
- 6 small Onions, red ones
- 3 medium sized Fresh cloves of garlic
- 40 g Carrot slices
- 1 Hot peppers, red, long, mild
- 1 smaller Chili, green, (cabe rawit hijau)
- 1 Sugar snap peas, green, fresh
- 3 tbsp Sunflower oil
- 2 medium sized Cloves of garlic, fresh
- 40 g Coconut water, (Asian shop, drinks)
- 3 tbsp Orange juice
- 2 tbsp Oyster sauce, (Saus Tiram)
- 1 tsp Kecap Tim Ikan (see attachment)
To garnish:
- 1 tsp Walnut pieces
- 1 tsp Sesame seeds, white
- 1 tsp Flowers and leaves
Shrimp Processing:
- Wash the fresh prawns and the thawed frozen food. Remove the head of all prawns with a twist and then wash them all again. Cut each shrimp on the back with a small pair of scissors up to the last segment (leave this segment and the tail as you like), peel off the chitin shell, remove the black intestine and otherwise pull the body out of the last segment. Thaw frozen goods.
Prepare the pasta:
- Chop the pasta slices up a little and add the pieces to the boiling salted water. After two and a half minutes, strain the pasta, drain well and spread out on a fresh tea towel.
For the vegetables:
- Cut approx. 2 – 3 cm from the bottom of the Pok Choi head, separate the leaves, wash, cut the white part across into pieces approx. 1 cm wide. Halve the green part lengthways and cut across into strips approx. 3 cm wide. Keep ready separately. Cap the onions and garlic cloves at both ends, peel and roughly chop. Wash the carrot, cut off both ends, peel and make 4 – 6 grooves lengthways, then slice diagonally into approx. 3 mm thick slices. Wash the red peppers and cut diagonally into pieces approx. 1 cm wide. Leave the grains in place, discard the stem. Wash the small, green chilli, cut into thin slices, leave the grains in place, discard the stem. Wash the sugar snap peas, cut them off at both ends, pulling off the threads on both sides. Halve the larger pods crosswise, leave the smaller ones.
The sauce:
- Heat 2 tablespoons of the sunflower oil in a wok and add the onions, garlic and carrots and stir-fry until the onions are translucent. Add the white pak choi pieces, pepperoni and chilli and stir fry for 1/2 minute. Add the noodles, mix well, then add the snow peas and the green pak choi pieces and stir-fry for 3 minutes. Deglaze with the sauce and stir-fry briefly. Simmer on reduced heat with the lid on for 2 minutes. Arrange the pasta on a warm platter.
The prawns:
- Clean the wok and add 1 tablespoon of sunflower oil and let it get hot. Add the prawns and stir-fry until they turn pink. That takes just under a minute. Immediately remove from the wok and place on top of the noodles.
Garnish and serve:
- Garnish with the appropriate ingredients and serve as a side dish.
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