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SPICED PRAWN & EGG NOODLES

INGREDIENTS

     +    
CASHEW CRUMB

200g plain toasted cashew nuts
Zest of 2 limes
2g coarse sea salt
2g of finely crushed black pepper
1g smoked paprika
Large pinch cayenne
30g brown sugar
30g melted butter or coconut oil

     +    
STIR FRIED VEG

White cabbage or napa cabbage julienned
Peppers (red & yellow)
30g beansprouts
Carrots & courgette, julienned
Red onion, julienned neatly (alternatively use kale)
4 cloves of finely chopped garlic
Celery, julienned neatly
6 shiitake or button mushrooms
1 tbsp of coriander leaves

     +    
CHILLY AND LIME SAUCE

Juice and zest of 3 limes
1 red pepper, finely diced
3 red chilli, finely diced
100g caster sugar
100g white wine vinegar
1g salt

Bring all to a simmer and cook down slowly until you have jam consistency

     +    
PICKLED GINGER

50g white wine vinegar
50g caster sugar
Large pinch salt
Large nugget of ginger, cut into a fine julienne (Blanch this 3 x’s in cold to simmering water)

Bring sugar & water together and simmer, adding the ginger to cook until tender.

Method

     +    
CASHEW CRUMB

Lightly crush the nuts once toasted and mix with the rest of the ingredients in a bowl and then place onto a plastic mat before baking at 160c for 10 minutes. Place into an airtight container once baked.

     +    
ASSEMBLY

Cooked egg noodles

The spiced cashew nuts

Coriander leaves

100ml veg oil

50ml of peanut or sesame oil

The cut vegetables

60g Chili sauce

Cooked ginger

Sesame seeds

50ml soya sauce

4 finely chopped garlic cloves

2 finely chopped chillies

Nugget of finely chopped ginger

Fry the sesame seeds first in the vegetable oil with a little nut oil and start to add all of the vegetables. Cooked quickly to retain the freshness & colour, cooking the hard vegetables first for 45 seconds, adding the chopped chili, ginger, garlic at the end. Season lightly then drain in the bowl.

Follow the same method for the remaining vegetables and strain.

Heat the last of the vegetable oil on full heat with the nut oil, adding last of the ginger, garlic, chili mix and cook for a minute. Add the prawns but do not stir these yet. After 30 secs add the shitake, the broccoli heads, shake the pan and cook for a minute. Add the sauce and cooked ginger as well as the cooked noodles and all the cooked vegetables for 30 seconds and toss well. Add soya sauce, ½ the cashew crumb, then the coriander leaves. Place into a large bowl with the rest of the cashew crumb.

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SPICED PRAWN & EGG NOODLES

INGREDIENTS

   +   
CASHEW CRUMB

200g plain toasted cashew nuts
Zest of 2 limes
2g coarse sea salt
2g of finely crushed black pepper
1g smoked paprika
Large pinch cayenne
30g brown sugar
30g melted butter or coconut oil

   +   
STIR FRIED VEG

White cabbage or napa cabbage julienned
Peppers (red & yellow)
30g beansprouts
Carrots & courgette, julienned
Red onion, julienned neatly (alternatively use kale)
4 cloves of finely chopped garlic
Celery, julienned neatly
6 shiitake or button mushrooms
1 tbsp of coriander leaves

   +   
CHILLY AND LIME SAUCE

Juice and zest of 3 limes
1 red pepper, finely diced
3 red chilli, finely diced
100g caster sugar
100g white wine vinegar
1g salt

Bring all to a simmer and cook down slowly until you have jam consistency

   +   
PICKLED GINGER

50g white wine vinegar
50g caster sugar
Large pinch salt
Large nugget of ginger, cut into a fine julienne (Blanch this 3 x’s in cold to simmering water)

Bring sugar & water together and simmer, adding the ginger to cook until tender.

Method

   +   
CASHEW CRUMB

Lightly crush the nuts once toasted and mix with the rest of the ingredients in a bowl and then place onto a plastic mat before baking at 160c for 10 minutes. Place into an airtight container once baked.

   +   
ASSEMBLY

Cooked egg noodles

The spiced cashew nuts

Coriander leaves

100ml veg oil

50ml of peanut or sesame oil

The cut vegetables

60g Chili sauce

Cooked ginger

Sesame seeds

50ml soya sauce

4 finely chopped garlic cloves

2 finely chopped chillies

Nugget of finely chopped ginger

Fry the sesame seeds first in the vegetable oil with a little nut oil and start to add all of the vegetables. Cooked quickly to retain the freshness & colour, cooking the hard vegetables first for 45 seconds, adding the chopped chili, ginger, garlic at the end. Season lightly then drain in the bowl.

Follow the same method for the remaining vegetables and strain.

Heat the last of the vegetable oil on full heat with the nut oil, adding last of the ginger, garlic, chili mix and cook for a minute. Add the prawns but do not stir these yet. After 30 secs add the shitake, the broccoli heads, shake the pan and cook for a minute. Add the sauce and cooked ginger as well as the cooked noodles and all the cooked vegetables for 30 seconds and toss well. Add soya sauce, ½ the cashew crumb, then the coriander leaves. Place into a large bowl with the rest of the cashew crumb.

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