Sichuan-Style Prawns With Rice Noodles
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Sichuan-Style Prawns with Rice Noodles
Ingredients:
- 40 medium uncooked prawns (1kg)
- 2 tablespoons Sichuan peppercorns
- 4 star anise
- 1 teaspoon sea salt
- 420g fresh rice noodles
- 1 tablespoon peanut oil
- 400g baby bok choy, trimmed, chopped roughly
- 500g choy sum, trimmed, chopped roughly
- 1/4 cup oyster sauce (80ml)
- 1 tablespoon soy sauce
Servings: 4
Prep Time: 20 minutes
Cooking Time: 15 minutes
Instructions:
- Prepare Prawns: Shell and devein prawns, leaving tails intact.
- Make Spice Mix: Crush Sichuan peppercorns, star anise, and salt. Coat prawns in the mixture.
- Prepare Noodles: Soak rice noodles in warm water, gently separating them with your hands. Rinse under cold water and drain.
- Cook Prawns: Heat half the peanut oil in a wok and stir-fry prawns in batches until just changed in color.
- Cook Vegetables and Noodles: Heat remaining oil in the wok and stir-fry noodles, bok choy, choy sum, and sauces until noodles are hot and vegetables are wilted.
- Serve: Plate noodles and vegetables, topped with prawns. Enjoy!
Per Serve: 2.7g fat; 1181kJ
Tip: Use a mortar and pestle or spice grinder to crush peppercorns for the spice mix.