Number 3 Turns Up For Dinner
Bunny is pounding her wok like a beast. Despite her cat's mournful mews for food, she presses on and occasionally steals a glance at the window. While she watches the beautiful sunset, she is gripped by an unexplained sense of premonition. Suddenly, from the corner of her eyes, she sees her sister walking through the condo's front door with a stranger. She breaks out in cold sweat. Who is the strange man holding her sister's hand and would he be staying for dinner? She had only cooked for two! *screams of terror*
Can this pass for a kitchen crime novel?
As I was making my Triple Chilli Prawn Noodles today, I was inspired to make two versions of it. First version is dry while the second has egg gravy.
I like this recipe because it makes the food more fun when we need to stretch the dish, whether there is an unexpected guest at dinner or how to create a new dish from leftovers.
The idea is not to open tinned food or start a dish from scratch, but rather one can just strrrrretch the Triple Chilli Prawn Noodles with a few new ingredients. Let's start!
In medium hot pan, brown some dried shrimps. While this is frying, heat some water to boil flat rice noodles on the side.
Set dried shrimps aside, now flash fry prawns to brown them and set aside in a bowl for later use. (Prawns should be 50% done)
Add shallot and dried chillies...
Followed by ginger garlic paste. Quickly add Shaoxing wine, soy sauce, chilli oil and some sea salt.
Now check up on the boiling rice noodles. If it is about 80% done, transfer it to the wok and start frying it with the rest of the ingredients.
Make sure the wok is at high heat. Now add prawn stock to cook and enhance the flavour of the noodles.
Finally turn off the fire and toss noodles with blanched vegetables and scallions.
If you had bought whole prawns, don't forget to make prawn stock. They can be stored and added to many dishes for extra flavour.
So if you need to accommodate an extra guest at dinner or you want to jazz up your leftover, I suggest that you use prawn stock, add some eggs and a bit of cornstarch to thicken the gravy. You can add fishballs too for more meat.
It's really so good!
Volcano Chilli Prawn Noodles
Recipe serves 2
Prep time: 20 minutes
Cook time: 15 minutes
Prawns - 8
Paprika - 1/2 tsp
Soy sauce - 1 tsp
Mixed ground peppercorn - 3 pinches
Shaoxing wine - 2 tsp
Chilli flakes - 2 pinches
Dried shrimps - 2 tbsp
Shallots - 2
Ginger garlic paste - 1 tsp
Shaoxing wine - 1 tbsp
Soy sauce - 1 tsp
Chilli oil - 2 tbsp
Dried chilli - 8
Scallions - 2 stalks
Veggie - 1 cup
Sea salt - to taste
Marinate prawns in a mixture of paprika, soy sauce, ground mixed peppercorn, Shaoxing wine and chilli flakes. Leave it aside as you prep other ingredients
In a wok, heat oil to medium high heat then add dried shrimps, stir it until it browns. Set aside in the wok. In a separate pan, boil water to start blanching flat rice noodles
Quickly flash fry prawns to brown them until 50% done. Then remove from wok and set aside. Now fry shallots, dried chillies and ginger garlic paste. Quickly add Shaoxing wine, soy sauce, chilli oil and some sea salt.
Check on the flat rice noodles, if it's about 80% done, transfer to wok and start tossing. Add prawn stock to further cook and enhance flavour in high heat
Then add scallions and prawns, toss and turn heat off. Garnish with your favourite vegetables