Steamed king prawns with glass noodles and white soy

Name: Steamed king prawns with glass noodles and white soy
Yield: 2
Ingredients: 200ml peanut oil; 4cm piece ginger, sliced; 3 garlic cloves, bruised; 3 spring onions, green part chopped, plus extra to serve; 100g mung bean vermicelli (glass noodles – from Asian grocers); 6 extra-large green prawns, peeled (heads and tails intact), butterflied; 100g enoki mushrooms, cut into 2cm pieces; 1 tsp rice wine vinegar; 1/2 tsp kombu tsuyu (kombu extract, optional – from Asian grocers); 2 tsp caster sugar; 1/4 cup (60ml) white soy sauce (from Asian grocers)

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Chefs Patrick Friesen, Erik Koh and Christoper Hogarth will bring the essence of Hong Kong street-food to your kitchen. Try this king prawn dish served with glass noodles and be transported.

200ml peanut oil
4cm piece ginger, sliced
3 garlic cloves, bruised
3 spring onions, green part chopped, plus extra to serve
100g mung bean vermicelli (glass noodles – from Asian grocers)
6 extra-large green prawns, peeled (heads and tails intact), butterflied
100g enoki mushrooms, cut into 2cm pieces

White Soy Dressing

1 tsp rice wine vinegar
1/2 tsp kombu tsuyu (kombu extract, optional – from Asian grocers)
2 tsp caster sugar
1/4 cup (60ml) white soy sauce (from Asian grocers)

Method

1.

Place the peanut oil, ginger and garlic in a saucepan over medium-high heat and cook until bubbles appear on the surface.
2.

Place green spring onion in a heatproof bowl and strain over hot oil, discarding the ginger and garlic. Set aside for 4 hours to infuse.
3.

Soak noodles in a bowl of cold water for 30 minutes to soften. Drain, then place on a heatproof dish that will fit inside a large steamer (make sure the dish is small enough to leave a 1cm rim in the steamer to allow the steam to rise).
4.

Top noodles with prawns and mushrooms, then place dish in a large steamer. Sit steamer over a wok or large saucepan of boiling water.
5.

Cover and steam for 5-6 minutes until prawns are orange and just opaque.
6.

Meanwhile, place all the dressing ingredients and 1/4 cup (60ml) water in a saucepan over medium heat, stirring until sugar dissolves. Bring to the boil, then immediately remove from heat. Set aside and keep warm.
7.

Reheat the infused oil, then carefully spoon over prawns. Serve prawns and noodles with white soy dressing and sprinkled with extra spring onion.