Prawns Family friendly Asian

Chow mein with grilled belacan (shrimp paste) prawns

Name: Chow mein with grilled belacan (shrimp paste) prawns recipe
Yield: 4
Cuisine: /asian
Ingredients: 6 jumbo green king prawns; 20.00 ml sesame oil; 3 garlic cloves, crushed; 1 long red chilli, thinly sliced; 200g fresh shimeji mushrooms (from Asian grocers), separated; 150g baby green beans, trimmed, blanched; 1 carrot, julienned; 150g wombok, shredded 450g packet hokkien noodles, separated (see note); 1/4 bunch garlic chives; 20g ginger; Coriander sprigs, to serve; Toasted sesame seeds, to serve; 250g eschalots; 150g garlic cloves (you’ll need 4-5 bulbs); 50.00g pepper; 25g garam masala; 25g fermented black beans (from Asian grocers); 35g unsalted butter, softened; 15g belacan (roasted shrimp paste, from Asian grocers); 80ml chicken stock; 20.00 ml each oyster sauce, fish sauce, dark soy sauce

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P94 Chow mein with grilled belacan (shrimp paste) prawns

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by delicious. team

delicious. team

May 30, 2023

“This unique and flavourful entree is sure to get your taste buds tingling as you savour its spicy, seafood-based flavours. Paired with the classic Chinese noodle dish, chow mein, this combination brings together two distinctly different cultures in one delectable meal. Get ready to enjoy an exciting culinary experience that’s both cheerful and comforting." – Will Meyrick

6 jumbo green king prawns
1 tbs sesame oil
3 garlic cloves, crushed
1 long red chilli, thinly sliced
200g fresh shimeji mushrooms (from Asian grocers), separated
150g baby green beans, trimmed, blanched
1 carrot, julienned
150g wombok, shredded 450g packet hokkien noodles, separated (see note)
1/4 bunch garlic chives
4cm piece (20g) ginger, peeled, julienned, to serve
Coriander sprigs, to serve
Toasted sesame seeds, to serve

Black pepper paste

250g eschalots
150g garlic cloves (you’ll need 4-5 bulbs)
2 1/2 tbs (25g) white pepper
2 1/2 tbs (25g) garam masala
5 tsp (25g) freshly ground black pepper
25g fermented black beans (from Asian grocers)

Sambal belacan butter

35g unsalted butter, softened
15g belacan (roasted shrimp paste, from Asian grocers)

Stir-fry sauce

1/3 cup (80ml) chicken stock
1 tbs each oyster sauce, fish sauce, dark soy sauce

Method

1.

For the black pepper paste, place all ingredients in a small food processor and whiz until a paste. Heat a wok over high heat. Stir-fry paste for 3-5 minutes or until cooked when paste smells toasted and looks dry.
2.

For the sambal belacan butter, using a fork, mix butter and belacan in a small bowl until combined.
3.

For the stir-fry sauce, use a fork to whisk all ingredients and 50g black pepper paste together in a small jug. Set aside.
4.

Preheat an oven grill to medium-high. Halve the prawns lengthways. Place on a baking tray cut-side up and brush with the sambal belacan butter. Grill for 3-4 minutes or until light golden, just turned opaque and almost cooked through (they will continue to cook once removed and resting). Set aside on tray.
5.

Heat a large wok over high heat, then add sesame oil and, once hot, add garlic, chilli, mushrooms, beans, carrot and wombok, stir-frying for 1 minute. Add noodles and stir-fry sauce and cook, tossing constantly, for 2 minutes or until sauce coats everything well and vegetables are just tender.
6.

Remove wok from heat and toss through garlic chives.
7.

Divide noodles among bowls, top with grilled prawns and sprinkle with ginger, coriander and sesame seeds to serve.

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Recipe Notes

Soak the hokkien noodles in a large heatproof bowl of boiling water to gently separate, then drain well and refresh under cold running tap water. The black pepper paste will keep in the fridge for up to 2 weeks in an airtight container. The belacan butter will keep for up to 2 weeks in the fridge. It’s great to stir-fry any green Asian vegetables.