Name: Szechuan-style prawns with rice noodles
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 500 gram uncooked medium prawns; 2 teaspoon szechuan peppercorns; 1/4 teaspoon paprika; 1 clove garlic, crushed; 2 tablespoon light soy sauce; 2 tablespoon hoisin sauce; 1/4 cup (60ml) vegetable or fish stock; 1 tablespoon lemon juice; 1/3 cup (80ml) water; 1 fresh small red thai (serrano) chilli, chopped finely; 200 gram thick fresh rice noodles; 1 white onion (80g), sliced thinly; 1 red capsicum (200g), sliced thickly; 115 gram fresh baby corn, halved lengthways; 500 gram baby buk choy, chopped coarsely; 2 green onions, shredded finely; salt and pepper, to taste

Ingredients

500 gram uncooked medium prawns

2 teaspoon szechuan peppercorns

1/4 teaspoon paprika

1 clove garlic, crushed

2 tablespoon light soy sauce

2 tablespoon hoisin sauce

1/4 cup (60ml) vegetable or fish stock

1 tablespoon lemon juice

1/3 cup (80ml) water

1 fresh small red thai (serrano) chilli, chopped finely

200 gram thick fresh rice noodles

1 white onion (80g), sliced thinly

1 red capsicum (200g), sliced thickly

115 gram fresh baby corn, halved lengthways

500 gram baby buk choy, chopped coarsely

2 green onions, shredded finely

salt and pepper, to taste

Method

1.Shell and devein prawns, leaving tails intact.

2.Using mortar and pestle, crush peppercorns until fine; transfer to medium bowl. Add paprika, garlic, sauces, stock, juice, 1 tablespoon of the water and chilli.

3.Add prawns to peppercorn mixture; mix gently. Cover; refrigerate 3 hours.

4.Place noodles in small heatproof bowl, cover with boiling water; stand until tender, drain.

5.Remove prawns from marinade, reserve marinade. Heat lightly oiled wok; stir-fry prawns, in batches, until changed in colour. Remove from wok.

6.Add white onion, capsicum, corn and the remaining water to wok; stir-fry about 5 minutes or until vegetables are tender. Return prawns to wok with reserved marinade, noodles, buk choy and green onion; stir-fry until sauce comes to the boil. Season to taste.

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