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    Friday, November 13, 2015

    Asian sweet corn noodle cakes with prawns Recipe

     Asian sweet corn noodle cakes with prawns Recipe

             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


        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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     This topic brought to you from taste.com
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    Item Reviewed: Asian sweet corn noodle cakes with prawns Recipe Rating: 5 Reviewed By: Mrs. Chef
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