Sweet Soy Cinnamon Noodles with Crispy Noodle Prawn
The trio of Cinnamon, prawns and noodles are more harmonious than the Bee Gees. It’s got punch…it’s got crunch and a sweet soft side that’s positively delightful. (Not unlike my personality?)
2 cloves chopped garlic
1 star anise
1 cinnamon stick broken in to pieces
1 1/2 TBS Yeo’s light soy sauce
1 TBS Yeo’s Dark Soy sauce
1 TBS Lee Kum Kee Oyster Sauce
1 TBS ABC Kecap Manis
pinch of white pepper
pinch of ground cinnamon
1 TBS Chicken Stock
80 – 100 g Pad Thai style rice noodles soaked and drained
20 g vermicilli soaked and drained
2 green king prawns shelled, deveined and tail left on
4 sugar snap peas
2 baby corn halved
The Crispy Noodle Prawn – Wrap the soaked Vermicelli noodles around the prawn leaving some loose around the top. Flash fry the prawn in a deep fryer for about 60 seconds or until noodle is crisp. (If no deep fryer a saucepan filled with oil. Use a thermometer & heat oil to 180o then use a basket or metal ladle to submerge the prawn until cooked) Lay the cooked prawns on paper towel while making the soft noodles.
On a high heat, heat the coconut oil in a large wok. Add the garlic, ginger, star anise, cinnamon and the sliced celery stems. Cook, stirring, for 1 minute, then stir in both soy sauces and leave to simmer for 30 seconds, then stir in the oyster sauce and ground pepper.
Add 100ml cold water, followed by the chicken stock and the Kecap Manis, stir until everything’s well combined and bring to the boil.
Add the vegies, immersing them in the liquid. Simmer until just cooked. Add the drained Pad Thai rice noodles and stir well with pasta spoons so that everything is well combined and coated. Add a pinch of ground cinnamon and, stir though again. To serve, twirl a large amount of the noodles onto a plate and with tongs grab some of the vegies and arrange on top. Add the garnish of chilli slithers over the top then lay the crispy prawn so that the crisp noodles face upward to give the dish some drama.