Prawns, Arugula and Grape Tomatoes
3.3Overall Score
Ingredients:
- 450 g prawns
- 4 cups fresh arugula
- 1/2 clove garlic, minced
- 1 garlic scape, minced
- 1 cup grape tomatoes
- 2 tbsp chopped green onion
- 1/2 tsp grated lemongrass
- 1/2 tsp Chinese five spice
- 3 bundles rice stick noodles
- 4 tbsp canola oil
- 2 tbsp sesame oil
- 1 tsp soy sauce
- 1 tsp sukiyaki sauce
For the marinade: - 1 tbsp white wine
- 1 tbsp extra virgin olive oil
- 1 tsp parsley, chopped
- 1 tsp basil, chopped
- 1/2 tsp wasabi
- 1 tsp mayo
- 1 pinch chili flakes
- 1 pinch paprika
- 1 pinch salt
- 1 pinch pepper
- 1/2 tsp onion powder
- 1 tsp honey
Instructions:
- Devein, peel and wash prawns.
- Drain excess water and pat dry with paper towel.
- Mix olive oil, mayo, wasabi, paprika, garlic, onion powder, chili flakes, basil, parsley, honey, salt and pepper. Take about 20 percent and save for final cooking.
- Use the rest of the marinate well coating all the prawns and finish with grated lemongrass. Set aside.
- Wash grape tomatoes and arugula and pat dry.
- Bring a medium size pot of salted water to boil, approx 6 cups.
- While water is coming to a boil heat up 2 canola oil and sesame oil in a pan.
- Add grape tomatoes and sear till somewhat blistered.
- Add prawns and saute’ till pink in color and a bit translucent.
- Add arugula, salt and pepper and cook for an additional 2-3 minutes, til arugula is wilted. Finish with chopped green onion.
- While arugula is cooking, put 3 bundles of rice stick noodles into the boiling water stirring and separating for about 5-7 minutes and strain.
- Chop up garlic scapes.
- Heat 2 tablespoons canola oil and 1 tablespoon sesame oil in a wok.
- Add garlic scapes.
- Toss in noodles.
- Sprinkle in soy sauce and Chinese five spice powder.
- Pour in sukiyaki sauce, salt and pepper, and stir fry for about 7 minutes till golden in color and slightly crispy.
- Toss with some chopped green onion.
- Place some of the noodles in a medium bowl.
- Put the prawns and arugula over top and arrange grape tomatoes as you like.
- Ready to serve.
- Enjoy!
View the original recipe from Sugar Love Spices
Images by Sugar Love Spices