Char kway teow spicy prawn noodles
INGREDIENTS
200g dried flat rice noodles
2½ tbsp vegetable oil
1 egg, lightly beaten with a pinch of salt
60g lap cheong (Chinese sausage), finely sliced
150g small prawn cutlets
2 garlic cloves, finely sliced
½ bunch chives, 3cm batons
100g bean sprouts
1 lime, halved
STIR-FRY SAUCE
3 tbsp ABC Sweet Soy Sauce Kecap Manis
1½ tbsp ABC Extra Hot Chilli Sauce
1 tbsp oyster sauce
2 tbsp fish sauce
Pinch of white pepper
METHOD
Step 1
In a bowl, combine stir-fry sauce ingredients. Set aside. In a large bowl, soak noodles in 1L of boiling water for 15 mins or until soft, then strain.
Step 2
Heat a large wok to medium-high. Heat ½ tbsp oil and roll around wok to coat sides. Pour in egg and swirl around wok to create one thin layer and cook through. Transfer to a chopping board. Roll into a log and finely slice. Set aside.
Step 3
In a hot wok, heat 1 tbsp of oil until just smoking. Add lap cheong, toss for 30 secs. Add prawns and garlic, stir-fry for 1 min. Gently fold through noodles and evenly pour in stir-fry sauce mixture. Pour remaining oil around exposed edges of wok to prevent sticking and stir. Add chives & bean sprouts, stir-fry for 2-3 mins until cooked through evenly.
Step 4
Top with shredded egg and lime to serve.
Prawn agnolotti with radicchio
INGREDIENTS
600g green king prawns (see note) peeled, cleaned
2 teaspoons finely chopped thyme
80ml (1/3 cup) pouring cream
275g packet gow gee pastry wrappers
60g butter, chopped
2 radicchio, trimmed, torn into bite-sized pieces
60ml (1/4 cup) balsamic vinegar
80ml (1/3 cup) Massel chicken style liquid stock
Purple or regular basil, to serve
METHOD
Step 1
Process prawns in a food processor until roughly chopped. Add 1 teaspoon thyme and cream, season with salt and pepper, and process until just combined.
Step 2
To make agnolotti, place 20 gow gee wrappers on a work surface and top each with 3/4 tablespoon prawn mixture. Dip your finger in a small cup of water, then run it around the edge of a wrapper. Fold the wrapper in half and press the edges together firmly to seal. Repeat with the remaining wrappers.
Step 3
Melt half the butter over medium heat, add radicchio and cook for 1 minute or until starting to wilt. Add vinegar and stock, and simmer for a further 3 minutes or until liquid is slightly syrupy. Add the remaining butter and stir until just melted.
Step 4
Meanwhile, cook agnolotti in a large saucepan of boiling salted water for 2 minutes or until heated through. Drain. Divide among bowls, then spoon radicchio mixture over, along with any liquid from the pan. Serve scattered with remaining 1 teaspoon thyme and basil.
RECIPE NOTES
King prawns, from fishmongers, are a species of prawn, not a size. They are identified by their blue tails.