Dinner ideas

Szechuan-style prawns with rice noodles

szechuan-style prawns with rice noodles



1.Shell and devein prawns, leaving tails intact.
2.Using mortar and pestle, crush peppercorns until fine; transfer to medium bowl. Add paprika, garlic, sauces, stock, juice, 1 tablespoon of the water and chilli.
3.Add prawns to peppercorn mixture; mix gently. Cover; refrigerate 3 hours.
4.Place noodles in small heatproof bowl, cover with boiling water; stand until tender, drain.
5.Remove prawns from marinade, reserve marinade. Heat lightly oiled wok; stir-fry prawns, in batches, until changed in colour. Remove from wok.
6.Add white onion, capsicum, corn and the remaining water to wok; stir-fry about 5 minutes or until vegetables are tender. Return prawns to wok with reserved marinade, noodles, buk choy and green onion; stir-fry until sauce comes to the boil. Season to taste.

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