Black soy prawns is an inspiration from a Chinese stir-fry noodles dish I made using soy/black soy sauce as a seasoning to produce a soy sauce stain colour on the noodles. To balance the salty flavour from the black soy sauce a little amount of sugar is added. The chillies help to reduce the fishiness smell of the prawns while also improving the taste of the stir-fry sauce.
Utilising most of the classic seasoning ingredients used in Chinese stir-fry recipes, the addition of a change of meat and the use of pasta in this dish rather than the usual noodles bought from Asian super markets, I’ve created a uniquely flavoured dish using common ingredients that are available in most peoples’ fridge.
BLACK SOY PRAWNS STIR-FRY NOODLES
Prep-Time: 15 mins Serve: 2
Cooking Time: 10 mins
Ingredients
Egg noodles/egg pasta for 2 servings
1 bunch broccolini/ 1/2 broccoli, chopped
3 kale, leaves only
150g prawns, peel
1 tbsp graded ginger
3 cloves garlic, minced
10 dried chillies (optional)
1 1/2 tbsp black soy
1 tbsp crush cashew
1/4 tsp salt
1 tsp sugar
3 tbsp water
4 tbsp oil
Method
Bring the water to boil in a pot over high heat, cook the noodles in the pot as instructed and the drain and rinse with cold water and then set a side to drain further.
Heat the oil in a pan over high heat, add in the garlic and ginger once the oil is heated and then stir to cook until the ginger and garlic starts to fragrant. Toss in the dried chillies and then cook for 1 minute. Add in the black soy sauce, water, sugar and salt and stir for 2 minutes.
Add in the vegetables and cook the vegetables for 3-5 minutes or until the vegetables become half cooked and then add in the prawns. Stir to mix and cook the prawns for 2 minutes or until the prawns start to turn orange. Add in the cooked noodles and stir until the noodles are evenly coated in black soy sauce seasoning. Remove from heat and then transfer onto a serving bowl. Sprinkle crushed cashews on top and then serve.
