TASTE Winter 2022-23


SINGAPORE NOODLES WITH PRAWNS SERVED WITH SAMBAL BELACAN 1 lb (500 g) large prawns, peeled, deveined and butterflied 1 tsp (5 ml) cornstarch ½ tsp (2.5 ml) salt, plus more to taste 1 tbsp + 1 tsp (15 ml + 5 ml) sugar, divided

1 lb (500 g) steamed egg noodles 4 tbsp (60 ml) vegetable oil, divided 4 egg yolks, beaten

2 garlic cloves, smashed and roughly chopped 1-in (2.5 cm) knob ginger, peeled and julienned 4 shiitake mushrooms, stems removed and thinly sliced 3 tbsp (45 ml) oyster sauce

2 tbsp (30 ml) light soy sauce 1 tbsp (15 ml) dark soy sauce 2 tsp (10 ml) fish sauce

spiralizer, roughly cut to shorten strands 1 large carrot, peeled and spiraled on a spiralizer, roughly cut to shorten strands 1 cup (250 ml) seaweed salad 1 large pomelo or grapefruit, peeled and segments broken into pieces 1 tbsp (15 ml) sesame oil ½ cup (125 ml) tamarind paste ¼ cup (60 ml) rice vinegar

1 to 2 red chilis, for garnish 2 handfuls cilantro leaves 6 green onions, julienned 2 limes, quartered Sambal Belacan, to serve (recipe follows)

1 Run prawns under cold water for 5 minutes, then drain and pat dry. Mix with cornstarch, ½ tsp (2.5 ml) salt and 1 tsp (5 ml) sugar, then set aside. 2 Blanch noodles in boiling water just until they separate, 10 to 20 seconds. Drain well and set aside. 3 In a 8-in (20 cm) non-stick frying pan, heat 1 tsp (5 ml) oil over medium-low heat. Pour half the egg yolks in pan and spread them to cover bottom like a crêpe. Cook until set and repeat with another 1 tsp (5 ml) of oil and remaining half of yolks. Let cool, then cut into 1-in (2.5 cm) strips and set aside. 4 Mix together oyster, soy and fish sauces with sugar and set aside. 5 In a wok, heat 2 tbsp (30 ml) oil over high heat. Add garlic, ginger and mushrooms and stir-fry for 1 minute. Add prawns in a single layer and cook, undisturbed, for 1 minute. Toss prawns and cook for 2 minutes. Remove prawns and mushrooms from wok and set aside. 6 Add remaining oil to wok and stir-fry noodles until they are heated through. Add prawns, mushrooms, egg strips and sauce. Toss until thoroughly mixed.

1 tsp (5 ml) roasted sesame seeds, crushed 15 wonton wrappers, cut into quarters vegetable oil for frying

1 Combine 2 tbsp (30 ml) salt, sugar and pepper and sprinkle mixture evenly on all sides of salmon. Place salmon on a wire rack and refrigerate for 30 minutes to cure. 2 Meanwhile, in a pan, fry wontons in 2-in (5 cm) vegetable oil heated to 375 F (190 C). Drain on paper towel and season with salt. 3 Rinse salt mixture from salmon and pat dry with paper towel. Slice salmon into ¾-in (2 cm) thick slices. 4 Mix sesame oil, tamarind paste, rice vinegar and sesame seeds together. Transfer to a small serving bowl. 5 Place salmon in middle of a large serving bowl or platter. Arrange ginger, cucumber, daikon, carrot, seaweed, pomelo and fried wontons. Serve with sauce on side and invite guests to toss salad with chopsticks. Serves 4 to 6


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