Dinner on a busy weekday :
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| Sauteed Prawns on Wheat Noodles
Goes something like this :
Ingredients
Shelled Prawns, about a 100 grams per person is fine
A tablespoon each of Shaoxing wine, light soya sauce, oyster sauce, per serving
Some dried asian wheat noodles, about 100 grams per person
Cooking oil
Some white wine
Equipment:
A frying pan
Prep :
Pour a glass of white wine. Perhaps a Sauvignon Blanc. Have a sip.
Shell, split and devein prawns. Marinate with chinese wine (Shaoxing), light soya sauce, oyster sauce, set aside.
In the meantime, get some noodles – this can be just about anything you like – in this case, I used “long life noodles”, which is flour vermicelli, or coarse “mee sua” . What is you want is a springy noodle, which will take up the flavors. Soak noodles in hot water till just soft, than pour in some cold water to stop the cooking. Drain.
Drain prawns from marinate. Reserve marinate.
(Drained prawns fry up better – see next step)
Cook:
You are now mise en place. Have another sip of wine
Set a frying pan on high heat. Pour in some neutral oil with a high smoke point, like corn or soya oil. Wait till just smoking, and toss in the drained shrimp for a quick dance on the pan. Toss, keep the prawns moving, cook till just done. If you like, and you are tipsy, flambe with some wine. Remove prawns from pan and set aside. It should be about a minute. Lower the heat on the pan and allow it to cool a little, but still hot.
Add some stock, or water, or white wine (whatever’s at hand, you just need something to dilute) to the prawn marinate, pour the diluted marinate into hot pan to deglaze.
Toss in drained noodles. Taste, adjust, add liquid to achieve desired moistness in noodles.
Set noodles on plates, set prawns on top. Garnish. Season with pepper if desired.
Admire. Pour another glass of wine.
Eat.
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