The frustrating thing about moving to a foreign city is finding out what food supplies are available to you.
The variety of Asian ingredients are limited here in Nairobi but I never lose my cravings for Asian food, I make do as much as I can. And the one thing that I cannot live without is, of course, noodles. I must admit that I am quite pleased with the selection of noodles that are available here. Limited but enough to satisfy my crazy noodle fetish.
This prawn noodle recipe belongs to my mum but I have tweaked it several times and I think this version is for the keep. It is light yet full of prawn flavour.
I never discard the raw prawn heads and shells. I freeze them to make stock. So for the stock recipe I leave the quantity of the prawn shells to you.
Prawn heads and shells
1 red onion finely diced
Handful of Parsley
2-3 tbs Vegetable oil or light olive oil
Here is how
In a large pan, heat up the oil and saute the onions till it turns translucent.
Add in the prawn heads and shells. Squeeze the heads with the back of your spatula.
Cook them till they turn in color.
Pour in enough water to just cover the shells.
Mix in the parsley.
Simmer for 20-30 mins.
Turn heat off and leave pan on the stove till stock cools.
Strain the stock and set aside for the soup.
You may also strain the stock to keep in a container for later use.
1 Garlic Clove, Minced
1 Red Onion, Finely Diced
2 tbs Thinly Sliced Ginger
1/4 cup Sweet Soy Sauce
1 tbs light soy sauce
1/2 kg Prawns
1 cup Button Mushrooms, Sliced
Chye Sim or Bok Choy, Chopped to your preferred length
Flat Rice Noodles, Blanched
Coriander Leaf, Finely Chopped
In a large pot, mix in the stock, onion, garlic and ginger.
Add water if necessary to make enough soup.
Let simmer for 10 minutes, add in the sweet soy sauce, light soy sauce, prawns, mushrooms and bok choy.
Season with salt.
Bring to a boil, cook for 5-10 minutes till prawns cook and turn the heat off.
Place the blanched noodles in a bowl.
Pour the soup over noodles, garnish with sprouts and chopped coriander.
Best eaten with chopped chillies in fish sauce.
This recipe is free and easy. You can easily change the quantities to suit the amount of noodles you will be serving.
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