Wok Tossed Prawn Spinach Chowmein

Wok Tossed Prawn Spinach Chowmein

500 grams Egg Noodles

½ cup Chicken Stock

3 Tbs Chopped Garlic

4 Spring Onions (Cut into thin slivers – Greens and White portions separately )

3 Bunches of Spinach Leaves

20 pieces of deveined headless prawns (cut into longitudinal halves)

1 Red Capsicum cut into slivers

1 Green Capsicum cut into slivers

3 Green Chillies cut into slivers

1 Tbs Red Chilly Flakes

2 Tbs Light Soy Sauce

3 Tsp Shaoxing Wine

2 tsp Chilly Oil

4 tsp White Vinegar

1 Tbs CornFlour

1 tsp Paprika

Salt

Ajinomoto (optional)

Cook the Noodles and set aside.

Marinate the prawns with 2 tsp Vinegar, Corn Flour, Paprika and Salt and set aside for 15 minutes.

Stir fry the prawn on high heat until they just turn pink in a wok with oil and set aside. Don’t overcook.

In a fresh wok, add oil and heat it.

Add the chopped garlic and sauté on low for about a minute or less

Add the white spring onions.

Sauté on high for a minute or so

Add the Capsicums and sauté on high for a minute.

Add the prawns, and mix well. Immediately add the noodles.

Add the spinach leaves, Soy Sauce, Wine, balance Vinegar, Red Chilly Flakes and salt (be careful since you would add the stock later which contains salt), mix and toss for another 3-4 minutes.

In between add the Chilly Oil.

Once almost done (the spinach leaves would have wilted), add the stock.

Another 1 minute or so on the flame and then it’s done.

Serve Hot with whatever!!

Gandhoraj Prawns in Creamy Mustard Sauce

It's been a while since I have been to the kitchen. Prawns in the refrigerator and a Friday Night combi led to this. 

Gandhoraj Prawns in Creamy Mustard Sauce 

500 grams de-veined prawns with head
1 Tbsp fresh ground black pepper
Salt
One Gandhoraj Lime (Substitute with normal lime if you cannot source Gandhoraj)
1/5 tbsp Crushed fresh Garlic

Oil to pan sear the prawns

Sauce:

50 grams of Salted butter
1 tbsp Olive Oil
1 Onion finely chopped
1/2 cup white wine
250 ml Cream
3 tsp Dijon Mustard
2 tsp Kashundi(A Bengal special Mustard sauce)
Chilli Flakes
Salt

One Gandhoraj Lime to accompany

Marinate the Prawns with Gandhoraj Lime, salt. crushed garlic, black pepper for about 30 minutes
Pan sear the prawns until they turn pink and set aside.

In a saucepan melt 50 grams of butter on low. Add 1 tbsp of olive oil too.
Add the finely chopped onions.
Saute on low until the onions turn translucent
Add the wine and raise the heat
Once the wine is cooked lower the flame and add the cream
Stir well and add the red chilly flakes
Scald the cream and then add in the Dijon Mustard
Also add in the Kashundi too
Add the black pepper
Mix well and switch off the flame.

Place the Prawns on a plate, squeeze some freah Gandhoraj and pour some sauce over it. Some Burnt Garlic rice along with this.
First Class!!