- 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
Crispy Ho Fun Style Prawns
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
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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