Tag Archives: Prawn Recipes

King Prawn Soba 

I’ve finally forayed into the wonder of Soba Noodles. These guys are gluten-free, if you’re into that sort of thing, because they’re made of buckwheat. Contrary to my first assumptions, they’re not flabby or grainy, or bad tasting. In fact they taste like ordinary egg noodles. They are pretty calorific, however, at 291kcal per suggested serving, but I used a third of the suggested serving to reduce the calorie count but found it to be plenty by the time you’ve added the other ingredients. Plus buckwheat has a low GI, meaning it breaks down more slowly than ordinary noodles would, and is therefore less likely to turn to fat.  

You will need:

Half an onion

Half a red pepper 

8 or 10 green beans 

A few florets of broccoli 

Handful of tiger prawns 

1 clove garlic

1cm fresh ginger 

1 tbsp dark soy sauce 

1 tsp mirin 

1 tsp honey 

1/2 tsp sriracha 

1 tbsp sesame seeds

1/2 tsp sesame oil 

Splash groundnut oil 

  
1. Chop up the lovely vegetables to your preference. I cut the green beans into thirds once they had been topped and tailed as well as keeping the broccoli pieces really small so that both of these could be cooked all the way through relatively quickly with the noodles. I chose to ribbon the carrots because I think this suits a noodle dish better but you can of course chop them however you like. 

  
2. Next, grate the ginger and garlic, and add the groundnut oil to a wok or large frying pan over a medium to high heat. Chuck in the onions and peppers and allow them to start to soften, and put the beans and broccoli in a saucepan of boiling salted water to let them start cooking Then add the ginger, garlic and carrots to the wok, turning the heat down a little to avoid burning.

  
3. Mix up the various sauces, including the honey and sesame oil, in a bowl. If you’re using ready-cooked prawns like I did, chuck the prawns into the marinade at this stage, then pour and excess into the wok.

  
4. If you’re using raw prawns, add all of the sauce at this stage without marinating the prawns.

    
5. Add the noodles to the boiling water alongside the vegetables and allow to boil for around 4 minutes, until just cooked, then drain. If your prawns are raw, add them to the wok at this stage, as cooking both sides before chucking in the noodles. If the prawns are already cooked, you mute till make sure they are properly reheated without them turning rubbery. Add to the wok, and then add the noodles and any remaining sauce. 

 

6. Make sure everything is nice and hot, sprinkle on the sesame seeds and serve.  
  
I’d love to hear any recipes you may have for soba noodles as I’ll definitely be having them again!

Prawn Curry in a Hurry

Ok, it isn’t a curry per se, but you get tonnes of Indian flavour and a light healthy supper in 20 minutes – no need to stand over a steaming pot for hours. Perfect for after a long day at work. If you’re not into shellfish, you could use chunks of salmon or chicken, just step up the cooking time a little for the chicken. 

  
You will need:

1 red pepper 

10 king prawns (I used frozen ones and defrosted them in a bowl of water while I was working out)

2 tbsp Greek yoghurt

2 tsp curry paste, whichever you prefer

Few drops lemon juice 

  
1. Chop the pepper into chunks. Clean the prawns and dry them, making sure you remove the black vein on the inside and just inside the tail. Preheat the oven to 180C.

  
2. Mix the yoghurt, curry paste and lemon juice in a bowl. 

  
3. Add the prawns to the mixture and mix in.

  
4. Take two wooden skewers and run them under the tap or soak in water. This will stop them drying out and burning. If you don’t have skewers, you can just bake everything in a dish. 

5. Carefully thread the chunks of pepper and coated prawns onto the skewers, dividing them evenly between the two skewers and spreading them evenly across each skewer. 

  
6. Bake in the oven for 7 minutes and serve with rice and vegetables.