Crispy Ho Fun Style Prawns

Essential  Cuisine

Essential Cuisine

Standard Supplier 20th May 2016

Crispy Ho Fun Style Prawns

Tips - Its better to use raw peeled king prawns, but you could substitute for squid rings or a goujon of any fish fillet eg salmon or pollock. Dish serves 4.

Ingredients

  • 25 peeled king prawns
  • 100g cooked pork belly
  • 10g Essential Cuisine Lobster Glace
  • 30g Essential Cuisine Miso Broth Base
  • 100ml rapeseed oil
  • 2 eggs
  • 200g plain flour
  • 300g panko breadcrumbs
  • 25 cherry tomatoes cut in half
  • 1 teaspoon Prawn chilli mix
  • 2 spring onions
  • 3 baby sweetcorn spears
  • 12 large bok choi leaves
  • Coriander chopped
  • 600g Singapore noodles

Method

Prawn marinade
Mix together the Lobster Glace, Miso Broth Base and rapeseed oil.
- Marinate the prawns in the prawn marinade for about 2 hours
- Crack the eggs in to a bowl
- Pour the flour into a bowl
- Pour the panko breadcrumbs into a bowl
- Dip 20 prawns in to the flour and lastly the breadcrumbs and set aside
- Chop the last 5 into 1 cm cubes
- Dice the pork belly into 1 cm squares
- Cut the sweetcorn into matchstick sized pieces
- Finely chop the coriander and spring onions
- Fry the chopped prawns, pork belly and vegetables together. Add the prawn chilli mix
- Then add the noodles and cook until soft
- Add the tomatoes
- Garnish the plate with the bok choi leaves
- Pile the noodles in the middle of the plate
- Top with the deep fried panees prawns and garnish with the coriander

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