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Prawn Noodles With XO Sauce
Recipe by Beau Cook
Try Beau Cook's Prawn Noodles With XO Sauce today!
- Steps
- Ingredients
Steps
- Preheat an oven to 200°C
- To make the Noodles, combine the ingredients in a bowl and bring together by hand until a rough dough is formed. Turn onto a floured bench and knead for 5 minutes or until smooth and elastic. Wrap with cling film and let rest at room temperature for at least 30 minutes.
- Meanwhile make the Prawn Head Stock. Place the prawn heads onto an oven tray and roast for 10 minutes.
- Place roasted heads into a small saucepan with water, star anise and cinnamon, simmer on a medium heat for 15 minutes. Strain the stock, reserving the liquid and discard the heads.
- To make the Sauce, add the ingredients to a bowl and mix to combine. Taste and adjust seasoning if required then set aside.
- Once dough has rested, flatten into a disc then roll through a pasta machine on the thickest setting. Fold in half and laminate 6 times then decrease after each pass to the 3rd lowest setting.
- Cut sheets in half, then pass through the spaghetti cutter. Hang cut noodles on a drying rack.
- Bring a large saucepan of water to the boil then add the noodles and cook for 2 minutes. Drain and rinse under cold water. Set aside
- Remove the ends from the Chinese broccoli and separate the leaves from the stems. Chop the stems into 2cm pieces and set aside. Slice the leaves into 2cm slices and set aside.
- Heat peanut oil in a wok or large saucepan over a high heat. Once hot, add onion stir fry for 1 minute.
- Add prawns and broccoli stems, stir frying for 2 minutes then add the leaves and stir fry for another minute.
- Finally, add pre-cooked noodles and sauce and stir fry for 2 minutes or until prawns are just cooked through, add more stock if required
- Take off the heat and serve immediately. Top with chilli, fried shallots, spring onions and lime to taste.
