Gong Hey Fat Choy! (Happy New Year in Cantonese). To celebrate the year of the snake, I created this delicious, simple, prawn chow mien dish. I started by prepping my vegetables: one red pepper, some broccoli florets and stalks (new secret), chestnut mushrooms, two cloves of garlic, and one red onion. Wash and devein your prawns, to make sure they are all lovely! Marinade the prawns in a few splashes of soy sauce and one clove of chopped garlic. I then added a few twists of red and black peppercorn, for the extra heat. Stir fry your vegetables, starting with the broccoli and pepper in hot oil (sesame if you have it) in a wok. Splash some light soy sauce on to your vegetables. After about three minutes add the rest of your veg, reserving the garlic. In a separate pan fry your prawns on a high heat evenly. Put a pan of water on to the boil. Once bubbling, drop in your noodles (you can use spaghetti or other noodles if you like). When your prawns have turned pink and plump, press them to check they are springy enough. Drain your noodles, and splash with some light soy sauce. Add the noodles and remaining garlic to the wok with the vegetables. Mix it all together. Serve your noodles in a bowl and place your prawns on top. Enjoy! (TIP- When cutting the broccoli stalks, make them in to julienne strips. They cook faster and taste brilliant!).
You can tell that I had bought prawns this week! This dish was so simple and so good. I marinaded the prawns beforehand, the same as the sweet and sour recipe, in garlic and finely sliced chilli (seeds removed). I then fried off my sliced courgettes in some olive oil. I added the prawns to the pan and let the whole lot mix together. I then put my quick cook spaghetti on. Once the spaghetti was ready, I drained off most of the water reserving a little, and then added it to the pan with the prawns. I mixed the whole lot together and then added a dollop of soft cream cheese! (Naughty.) I stirred the whole lot through letting it all get coated, placed it in a bowl and then finished it with some fresh basil leaves. This was such a simple and satisfying dish. Really worth a try!
