Читать книгу Ching’s Chinese Food in Minutes - Ching-He Huang - Страница 26

This is so tasty. You can prepare most of the ingredients in advance, except the batter, which should be made just before cooking. Then the dish can be on the table in less than 15 minutes.

SERVES 2

groundnut oil for deep-frying

8 large raw tiger prawns, shelled, tail on and deveined

200g/7oz mung bean noodles

sea salt and ground white pepper

FOR THE BATTER

3 tablespoons plain flour

1 teaspoon baking powder

8 tablespoons water

1 egg, beaten

1 teaspoon cornflour

FOR THE GARLIC BUTTER SAUCE

30g/1¹/₄oz unsalted butter

1 garlic clove, finely chopped

FOR THE GARNISH

1 large spring onion, finely chopped

coriander sprigs

lime wedges

1 Place all the ingredients for the batter in a bowl, add a pinch of salt and white pepper and mix well.

2 Heat a wok or pan over a high heat and fill to one-third of its depth with groundnut oil. Heat the oil to 180°C/350°F or until a cube of bread dropped in turns golden brown in 15 seconds and floats to the surface.

3 Dip each prawn into the batter, then carefully lower one by one into the oil and fry until they turn golden. Remove with a slotted spoon and drain on absorbent kitchen paper. Once all the prawns have been cooked, add the mung bean noodles to the oil—they will expand and turn opaque white when fried. Remove with a slotted spoon and drain on absorbent kitchen paper.

4 While the prawns and noodles are draining, make the sauce. Heat a small pan, add the butter and garlic and fry for less than 1 minute, then take off the heat.

5 Place a bed of noodles on each serving plate, top with the batter prawns and season with a light sprinkle of salt and white pepper. Pour the hot garlic butter sauce on top and sprinkle with the spring onion and coriander sprigs. Serve immediately with lime wedges.

READY TO EAT IN 5 MINUTES

Prep time: 5 minutes