Serves 2-4 | Prep time: 20 Minutes | Cook Time: 30 Minutes
Ingredients
Prawns
6 extra large green prawns
2 tbsp XO Sauce (more for serving)
Salt
Noodles
300gm thick cut wheat noodles
1/2 bunch kangkong
80gms finely cubed ham or premium bacon
3 cloves garlic – thinly sliced
3tbsp XO Sauce
1 tbsp grated ginger
1 red chilli – finely chopped
2tbsp oyster Sauce
1tbsp corn starch (Mix into 100ml water)
Method
Prawns
1. Peel and devein the prawns leaving the head and tail attached.
2. Skewer and then glaze with the xo sauce
3. Reserve until the very end, then grill under an oven grill on high, turning the prawns once each side is caramelised and well grilled.
Noodles
- Combine the XO, garlic, ginger, chilli, ham and fry in a saucepan for 2 minutes until slightly caramelised. Incorporate the oyster sauce and corn starch slurry then reduce the temperature and stir until the sauce thickens. Remove from the heat and set aside.
- Chop the kangkong into 4 inch lengths then steam for 1 minute.
- Bring a large pot of water to the boil and cook the noodles as per the instructions.
- Once cooked, incorporate the noodles with the sauce and serve immediately. Serve with the steamed kangkong. Garnish with fried garlic, fried shallots or spring onions.
Serve with the grilled prawns and extra XO sauce on the side.
