I do hope that you’ll love this recipe as much as I did! I got it from China Modern by Ching-He Huang. It’s a quick and simple to make dish that I found absolutely delicious. Spicy but not too much, perfect. The recipe may be a bit different than what’s said in the book since mine is translated from Dutch. Nonetheless, enjoy!’
This recipe serves 2.
Ingredients for the dish
• 150 gram noodles (I used udon noodles)
• 2 tablespoons olive oil
• 6 cloves garlic, chopped
• 1 tablespoon fresh ginger, grated
• 3 medium sized red chili peppers, deseeded and chopped
• 300 gram fresh, raw tiger prawns (peeled, you can leave the tail on, with intestines removed)
• 0,4 cup boiling water
• 1 tablespoon limejuice
• 2 spring onions, chopped
• 4 tablespoons fresh coriander
Ingredients for the sauce
• 0,8 cup boiling water
• 5 tablespoons tomato ketchup
• 2 tablespoons light soy sauce
• 1 tablespoon brown sugar
• 2 teaspoons cornstarch
Recipe
• Prepare the noodles according to the package, drain the noodles and immediately rinse them under the cold tap (this will remove the starch). Put aside.
• Mix the ingredients for the sauce and put aside.
• Heat a wok on high heat and add the olive oil. Stir fry the garlic, ginger and chili for a few seconds. Add the shrimp and stir until the turn pink.
• Add the already prepared sauce and stir for another minute. Then add the boiling water, limejuice, spring onions and coriander.
• Rinse the noodles under a hot tap, drizzle some olive oil onto them and put them into two bowls. Add the shrimp mixture and serve.
~ Enjoy!
