Ingredients
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500 g (1 Lb) Raw prawns
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1+2 Tbps Olive Oil
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2 cloves (chopped) Garlic
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2 small (sliced in half) Red chillies
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2 fresh Kaffir lime leaves
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1 (quartered and extra to garnish) Lime
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4 (sliced diagonally) Spring Onions
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500 g (1 Lb) Dried Udon Noodles
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2 Tbps Soya Sauce
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100 g (3 1/4 oz) (sliced in half) Shiitake Mushrooms
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1/4 cup Fresh Coriander leaves
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2 litres Water
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1 (with runny yolk) Eggs
Directions
The humble noodle never fails to deliver. Therefore, from slurpy soups to savoury stir-fries noodles.
They are thirsty for your favourite flavours.
Steps
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1
Done
|
Peel and devein the prawns, reserving the heads and the shells. Heat the oil in a large pan, add the prawn heads and shells and cook over high heat until they are pink. |
|
2
Done
|
Add the lemongrass, garlic, red chillies, lime leaves, lime quarters, half the spring onions and 2 litres of water. Bring it to a boil, reduce the heat and simmer for 20 minutes. Strain finely and discard the solids. |
|
3
Done
|
Cook the noodles in plenty of salted boiling water for 5 minutes, or until tender. Drain well. |
|
4
Done
|
Boil the egg for up to 4-6 minutes. |
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5
Done
|
Bringing the stock to a boil. Add the soy sauce, and prawns and cook until the prawns turn pink. Adding the rest of the ingredients, and seasoning to taste. Transfering the noodles to the soup bowls, ladle the soup over, serve it with a lime wedge and the boiled egg. |
