Recipe Cuisine: Chinese
Theme: Fast & Fab
Shanghai Prawns
By: Nicole H
Ingredients
- 120g pk Lee Kum Kee Shanghai Stir-fry noodle sauce
- 300g fresh Hokkien noodles, rinsed
- 1 onion, thinly sliced
- 2 cloves garlic, crushed
- 1 tsp ginger, grated
- 1/2 red capsicum, julienned
- 1/2 orange capsicum, julienned (or yellow, green or more red)
- 300g raw prawns, peeled and deveined
- 1 Tbls neutral oil
- 1 Tbls sesame oil
- TO SERVE:
- scallions, thinly sliced
- fresh chilli, thinly sliced
- crispy shallots
Product used in recipe
- LEE KUM KEE - READY SAUCE SHANGHAI STIR-FRY NOODLES GF
Method
- Heat the neutral oil in a wok or pan on medium high heat and add the prawns, garlic and ginger. Cook tossing the prawns until they are cooked through, place the prawns in a bowl and set aside.
- Using the same pan lower the heat to medium, add the sesame oil and onions and cook until the onions just start to soften. Add the Shanghai stir-fry sauce and capsicum and bring to the boil.
- Toss through the rinsed noodles and prawns and cook for a further minute or two until heated through.
- plate the noodles and prawns into two bowls, top with fresh chilli, scallions and crispy shallots. enjoy.
