Sichuan Prawns with Udon

Ingredients

• 200g packet udon noodles
• 2 Tbls butter
• 500g large prawns - shelled and deveined
• 2 cloves garlic - minced
• 1 tsp ginger - minced
• 1/2 small red onion - sliced
• 1 cup sugar snap peas - trimmed
• 1 medium carrot - sliced thin
• 1/2 medium red capsicum - sliced into sticks
• 1 cup baby corn - halved lengthways
• SAUCE:
• 1/2 Tbls Sichuan Pepper corns - crushed
• 3 Tbls dark soy sauce
• 1 Tbls rice wine vinegar
• 1 tsp sugar
• 1 Tbls hoisin sauce
• 3 Tbls water
• 1 tsp corn starch
• 1 tsp sriracha sauce - or to taste

Method

1. Using a mortar and pestle (or the back of a knife) crush the Sichuan pepper corns, reserve 1/2 a tsp for garnish.In a bowl mix all the sauce ingredients (including the rest of the Sichuan) together and set aside.
2. Blanch the udon noodles in boiling water for 1-2 minutes, drain well and rinse with cold water. Set aside.
3. Heat 1 tablespoon of butter in a wok or frying pan on medium heat, add in the prawns and cook on one side until they turn pink, flip over and cook another minute, remove from pan and set aside.
4. heat the other tablespoon of butter in the wok or pan and add the onion, saute for 1 minute, add the garlic and ginger for 30 seconds or until fragrant. add in the carrot, peas, baby corn and capsicum and toss for 2 minutes. remove from the pan and set aside.
5. add the sauce to the pan and cook until it starts to bubble. Toss the vegetables, prawns and noodles back into the sauce and toss for 1 minute and remove from heat.
6. divide evenly between serving bowls, sprinkle a little of the reserved Sichuan pepper over the top and Enjoy !

Product used in recipe

• Lee Kum Kee - Hoi Sin Sauce
• Obento - Rice Wine Vinegar
• Lee Kum Kee - Dark Soy Sauce
• Obento - Udon Noodles
• ABC - Extra Hot Chilli Sauce