Prawn fried noodles

Today, I want to share you another quick food recipe that you can definitely make it at home anytime.

The ingredients are easy to find and not really expensive. 1 portion of fried noodles usually cost me 15€. Well, I just found out that actually with the same amount of money, I can feed 4 persons.

Ingredients

  • 5 medium garlic (crushed using garlic crusher)
  • 2 red chilis (de-seed and chopped finely)
  • 100 gram prawns (I bought with the shells-off)
  • 2 eggs
  • Fresh noodles for 4 persons (I used fresh spaghetti)
  • Sweet soy sauce (made in Thailand / Indonesia, as the texture is thicker than Japanese soy sauce) | if you cannot find it you can use oyster sauce
  • Pak choi (chopped)
  • Carrot and cabbage (grated) | I bought a package of mixed grated carrot and cabbage directly in the salads counter at the supermarket. So, no need to grate it myself.
  • Margarine or olive oil
  • Spring onion (chopped finely)

Salt and pepper for seasoning. (no need to add any salt if you use oyster sauce, as it is already salty)

Methods

Heat some margarine in a large wok, add the prawn and stir fry for 5 minutes | add garlic and red chilies, stir fry for couple minutes | make some space in the wok, crack the eggs and stir it like you make scrambled egg | add the carrot, cabbage and pak choi, mix it with other ingredients.

Cook the egg noodles or spaghetti in a boiling salted water according to the instruction in the package, then drain.

Add cooked noodles in the wok | add the soy sauce and season with salt and pepper | stir fry and mix it well.

If you think the prawn noodles are not enough, you can add chicken wings like I did on the picture. Find the recipe here.

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Crispy seafood platter – revisited recipe by Jamie Oliver

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Got inspired by another Jamie Oliver’s recipe, I tempted myself to make one of his seafood platter that I thought I might like to eat for summer dinner. You can see the original recipe on this link, as I changed some ingredients that likely I found in the nearest grocery store.

Ingredients:

  • sunflower oil , for deep-frying
  • fresh calamary rings
  • shrimps , shell off and butterflied
  • 100 g plain flour , plus extra for dusting
  • sea salt
  • chilli powder
  • red pepper powder
  • freshly ground black pepper
  • a few sprigs of fresh flat-leaf parsley
  • 1 lemon , cut into wedges
  • 2 large potatoes

For the sauce (makes 500ml):

  • 20 fresh red chillies
  • 4 garlic cloves
  • 1 cup caster sugar
  • malt vinegar

Method:

Prepare the sweet chilli sauce
  1. Finely chop the chillies, I prefer not to have the seeds with.
  2. Finely chop the garlic
  3. Put the sugar and one cup of cold water in a medium saucepan over a high heat. Bring to the boil, then reduce the heat to a simmer. Add the chillies, garlic, a pinch of salt and some splash of malt vinegar. Then cook over a low heat for 10 to 15 minutes. You can whiz the sauce with plunging blender to have smoother texture.
  4. Set aside.
Prepare spicy chips
  1. Cut the potatoes into chips
  2. Place a deep-fat fryer over a medium-high heat. Fill it with three-quarters full with sunflower oil and leave it to heat up.
  3. Fried the chips until it turns golden. Transfer the potatoes into double layer kitchen paper to drain the fat.
  4. Place the fried chips into a large Tupperware, drizzled with some salt, chilli powder and pepper powder, then shake it and set aside.
Prepare the crispy calamary and shrimp
  1.  Wash the calamaries and shrimps, place it in a large bowl. Finely grate over the zest of the lemons and squeeze over most of the juice, then toss to coat.
  2. Place the flour and a good pinch of salt, black pepper, chilli powder and pepper powder into a large bowl, then add the calamary and shrimp and toss to coat. Mix it well.
  3. Carefully lower the calamary and shrimp into the hot oil and fry for 3 to 4 minutes, or until golden and crisp on the outside and cooked through.
  4. When the last batch of seafood is almost done, squeeze a little lemon juice over the parsley sprigs, then dip into the flour and lower into the oil for a few seconds – be careful as it’ll spit.
  5. Serve the crispy calamary and shrimp straight away, with crispy spiked parsley, lemon wedges for squeezing over and the sweet chilli sauce on the side for dipping.