Asian sweet corn noodle cakes with prawns Recipe
Ingredients
3 eggs, lightly whisked
1/2 cup fresh coriander leaves, chopped
55g (1 cup) bean sprouts, trimmed
50g snow pea sprouts, halved
60ml (1/4 cup) sweet chilli sauce
2 tbs lime juice
Grapeseed oil, to shallow-fry
400g peeled green prawns, tails intact
150g hokkien noodles
1 sweet corn cob, blanched, kernels removed
2 green shallots, thinly sliced
2 tbs plain flour
Asian sweet corn noodle cakes with prawns Recipe
Method
Step 1
Place noodles in a heatproof bowl. Cover with boiling water. Stand for 4 minutes. Separate noodles with a fork. Drain well. Place noodles, corn, shallot, flour, egg and half the coriander in a bowl. Season. Mix well to combine.
Step 2
Combine bean sprouts, snow peas sprouts and remaining coriander in a bowl. Combine sweet chilli sauce and lime juice in a small bowl.
Step 3
Line a baking tray with paper towel. Heat 2cm of the oil in a frying pan over medium heat. Spoon two 1/2 cupfuls noodle mixture into pan. Spread slightly with a spatula. Cook, carefully turning, for 3 minutes until golden brown. Transfer to prepared tray. Keep warm in oven. Repeat to make a total of 4 noodle cakes.
Step 4
Heat a non-stick frying pan over medium-high heat. Spray with oil. Season prawns. Cook, stirring, for 3 minutes until prawns change colour. Add 1 tbs of the sweet chilli mixture and cook, stirring, for 30 seconds or until prawns are coated.
Step 5
Place a noodle cake on each plate. Top each with a quarter of the sprout mixture. Divide prawns among noodle cakes and drizzle with remaining sweet chill mixture.
Ingredients
3 eggs, lightly whisked
1/2 cup fresh coriander leaves, chopped
55g (1 cup) bean sprouts, trimmed
50g snow pea sprouts, halved
60ml (1/4 cup) sweet chilli sauce
2 tbs lime juice
Grapeseed oil, to shallow-fry
400g peeled green prawns, tails intact
150g hokkien noodles
1 sweet corn cob, blanched, kernels removed
2 green shallots, thinly sliced
2 tbs plain flour
Asian sweet corn noodle cakes with prawns Recipe
Method
Step 1
Place noodles in a heatproof bowl. Cover with boiling water. Stand for 4 minutes. Separate noodles with a fork. Drain well. Place noodles, corn, shallot, flour, egg and half the coriander in a bowl. Season. Mix well to combine.
Step 2
Combine bean sprouts, snow peas sprouts and remaining coriander in a bowl. Combine sweet chilli sauce and lime juice in a small bowl.
Step 3
Line a baking tray with paper towel. Heat 2cm of the oil in a frying pan over medium heat. Spoon two 1/2 cupfuls noodle mixture into pan. Spread slightly with a spatula. Cook, carefully turning, for 3 minutes until golden brown. Transfer to prepared tray. Keep warm in oven. Repeat to make a total of 4 noodle cakes.
Step 4
Heat a non-stick frying pan over medium-high heat. Spray with oil. Season prawns. Cook, stirring, for 3 minutes until prawns change colour. Add 1 tbs of the sweet chilli mixture and cook, stirring, for 30 seconds or until prawns are coated.
Step 5
Place a noodle cake on each plate. Top each with a quarter of the sprout mixture. Divide prawns among noodle cakes and drizzle with remaining sweet chill mixture.
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