Carrying on from my tofu recipe, I have trawled through some more Yotam Ottolenghi’s Guardian recipes and came across this one – Green tea noodles with grilled prawns.
The only problem was that I didn’t have any green tea noodles, so it’s more noodles with griddled prawns. A lot of the ingredients are only available from oriental grocers, and I hadn’t been to one for a while but I didn’t let that put me off! Luckily the recipe does make suggestions for substitutes so I went with those.
The recipe itself is pretty quick and easy. In total it took about 30 minutes to make. Flavour wise, it was subtle – the crunch of the salty vegetables and the poppy seeds paired well with the sharp noodle dressing. It was a nice contrast to the fiery hot tofu dish we’d made the previous evening!
Another delightful dish, and one I will be making again with all of the proper ingredients!
Samphire Noodles with Griddled Prawns
(Adapted from Yotam Ottolenghi)
small bunch of coriander, chopped
1 red chilli, deseeded and finely diced (keep the seeds in if you want a kick)
2 tsp poppy seeds
1/2 cucumber deseeded, cut into small dice
A big handful of samphire
250g raw tiger peeled tiger prawns
1 tbsp flavourless oil (Try not to use olive!)
A few leaves of basil
For the dressing
1 tbsp lemon juice
1½ tbsp rice vinegar
3 tbsp mirin
2½ tbsp light soy sauce
2 tsp sesame oil
4 spring onions, chopped finely
1 inch of ginger, finely chopped
½ tsp salt
Bring a large pan of salted water to a boil, drop in the noodles and cook according to packet instructions (Different types can vary). Drain and refresh in cold water and drain again. Ideally you need the noodles to be as dry as possible.
Mix all the dressing ingredients in a bowl. Add the noodles, coriander, chilli, poppy seeds, cucumber and samphire, and toss together.
Just before serving, mix the prawns with the oil and a pinch of salt and place a pan on a high heat. When hot, lay the prawns inside and grill for two to three minutes, turning once, until just cooked.
Serve the noodles topped with the prawns and a few leaves of basil.
Perfect for lunch or a nice light evening meal with a glass of white