Friday, March 18, 2011

Five Spice Prawns and Rice Noodle Stir Fry

I received some five spice powder the other day and decided to make this stir fry as the seasoning goes very well with fatty meats like pork and duck but also with seafood, chicken and beef, in some places it is roasted with salt and used as a seasoning on dinner tables.

Five spice powder is made using equal quantities of sichuan pepper, star anise seed, cloves, fennel seed and cinnamon. It is made based on the principles of the Chinese way of cooking using sweet, sour, salty and bitter all in one spice mix or the balancing of Yin and Yang in food.

This Stir fry uses the sweet, sour, salty and bitter spice as well as soy sauce, lemon juice and honey balanced using the same principles.

This recipe is wheat and dairy free.

Five Spice Prawns and Rice Noodle Stir Fry
Serves 2

500g Peeled, deveined prawns
3ml Five spice powder
3ml Cornflour
salt and pepper
250g Rice noodles
3 tbsp dark soy sauce
1.5 tbsp runny honey
3ml sesame oil
1/2 Onion sliced
1 large garlic clove chopped
1 chili seeded and sliced
100g snow peas split in half
100g mixed mushrooms sliced ( I used Shitake, King Oyster, Shimeji and button )
80g baby broccoli split in half
80g baby corn quartered lengthwise
1/4 lemon juiced
chopped chives

Boil the noodles as described on the packet.
Sprinkle the cleaned prawns with cornflour, salt, pepper and five spice. Saute' in a hot pan for 2 minutes, set aside.
In the same pan, add soy sauce, honey and sesame oil to the pan, heat briefly then toss the noodles through the sauce.
Stir fry the vegetables either individually or in the same pan cooking the vegetables that take the longest first and add the quickest cooking last.
Season the vegetables with salt and pepper.
Squeeze lemon juice over everything and chopped chives.
This may all be mixed together or plate placing the noodles on a plate, top with vegetables and prawns. Garnish with chives.

Recipe and Picture Copyright by Tamsyn Wells

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