Tiger Prawn Kebabs with Stir Fried Noodles and Dipping Sauce

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Tiger Prawn Kebabs with Stir Fried Noodles and Dipping Sauce

Based on a mixture of Asian cooking techniques, this has a touch of Japanese in the kebab, Chinese in the sauce and Thai in the noodles. The result is a pleasantly clean dish with classic Asian flavours. Much of this dish can be prepared in advance with a very short cooking time before serving at the table.

These quantities are for 2 people, so half, double or whatever depending on the number of people you are cooking for.

Kebabs

8 whole raw tiger prawns

1/2 yellow pepper

1/2 green pepper

4 spring onions

Extra virgin olive oil

Wooden/bamboo skewers

Dipping Sauce

2 teaspoons of finely grated ginger root

1 tablespoon of finely chopped fresh coriander

2 tablespoons of soy sauce

4 tablespoons of extra virgin olive oil

Juice from half a lime

Noodles

Vegetable oil

75g rice noodles

Half a tablespoon of finely chopped ginger

2 spring onions

1/2 yellow pepper

Juice from half a lime

Soy sauce

Coriander

1 tablespoon un-salted roasted peanuts

Preparation in advance

Dipping Sauce

Grate the ginger, finely chop the fresh coriander, squeeze the half lime and mix all ingredients in a bowl with a whisk. Place in fridge to allow the flavours to blend together.

Noodles
Prepare the rice noodles according to the package. This is normally either soaking for at least 10 minutes in cold water or cooking for 5 minutes in boiling water. Finely chop the ginger and yellow pepper, slice the spring onions cross-ways.

Kebabs
Peel the tiger prawns and remove the heads. Cut a slice along the back and remove the black vein (this is the intestine channel). De-seed the peppers and cut into large squares (just a little smaller than the prawns). Clean the spring onions and cut to about 4cm long. Halve the spring onions lengthways. Prepare the kebabs by piercing the ingredients onto wooden skewers alternately. Place into fridge until ready to begin cooking.

Cooking

Prawn kebabs

10 Minutes before serving - Either in a frying pan or a hotplate griddle, heat a little olive oil. Place in the kebabs and cook for about 4 to 5 minutes each side until the prawns are just cooked through (The grey tiger prawns will turn pink when cooked). Try not to overcook the prawns as they become quite tough. The peppers and spring onions should be lightly seared with the edges slightly blackened in places.

Stir Fried Noodles

In a wok (or large frying pan), heat some vegetable oil to smoking, add in the chopped ginger, sliced spring onions and yellow peppers. Move around the pan and cook for about 2 minutes. Add the prepared rice noodles, mix well and cook for about 3 minutes. Add the lime juice, a few dashes of soy sauce and the chopped coriander. Mix well and ensure heated through (about 1 minute).

Serving

Serve the noodles with a small wedge of lime and some crushed peanuts sprinkled over the top. The kebabs can sit alongside the noodles and the dipping sauce is served in a small bowl to accompany.

Alternatives - The noodles and sauce are great with all sorts of other fish and meat variations, even sushi. Try experimenting with other combinations...

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