GINGER SPRING ONION PRAWN WHOLE-WHEAT UDON

GINGER SPRING ONION PRAWN WHOLE-WHEAT UDON

non dairy|clean protein|cantonese inspired

YIELD: 2 servings + some leftover ginger spring onion sauce

PREP TIME: 10 mins
COOK TIME: 20 mins

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INGREDIENTS

• 300g sustainably-raised prawns, peeled and deveined

• 1 tsp toasted sesame oil 

• 1/4 tsp ground white pepper

• 1/4 cup ginger, peeled and grated

• 1/3 cup spring onions, mostly fine chopped, cut a sprig in 1-inch pieces for garnish

• 3 Tbsp + 2tsp neutral flavour oil (organic canola or avocado oil)

• 1/4-1/2 tsp Himalayan pink salt

• 200g dried organic whole-wheat udon

• 1 Tbsp extra virgin olive oil

• 2 shallots, diced

• 1 Tbsp udon cooking water

• Himalayan pink salt, to taste

• Ground white pepper, to taste

• 1/2 lemon, zested (optional) 

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DIRECTIONS

1. Marinade prawns in toasted sesame oil and white pepper, set aside. 

2. Make the ginger spring onion oil: Combine grated ginger, chopped spring onions and 1/4 tsp of the salt in a heat proof bowl. 

3. Heat a heavy bottom saucepan and heat 3 Tbsp of oil, insert a chopstick and when bubbles form around it, the oil is hot. Set aside and let cool. 

4. Once hot, pour over ginger mixture. Once cooled enough to taste, check for salt levels and add up to another 1/4 tsp to reach desired taste. Set aside.

5. Cook udon according to the packing instructions, drain over mixing bowl to reserve udon water. Then rinse noodles under filtered water and drain again, set a side.

6. Heat up 2 tsp of oil in a pan on medium-high heat, add shallots, slightly salt and cook until translucent.

7. Add prawns and cook each side for 1-2 minutes while shallots turns golden brown, add long spring onion pieces. Add drained udon, mix well with 3-4 Tbsp of the ginger spring onion sauce. Turn off heat and mix well. Season to taste. 

8. Garnish with lemon zest, if using. 

9. Enjoy!