Diego Muñoz’s Crab And Prawns Fried Noodles

Name: Crab And Prawns Fried Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 20 min
Cuisine: Peruvian
Ingredients: 320 g fresh egg noodles; Oil for frying; Fine salt; 24 small prawn tails; 1 L water; 30 g salt; 400 ml coconut milk; 20 ml simple syrup (see tips); 35 g Guilin chili sauce; 20 ml rocoto paste; 320 g sunflower oil; 80 g sesame seed oil; 80 g dried shitake (rehydrated and sliced); 160 g broccoli florets (blanched); 240 g green beans (finely sliced); 80 g spring onion (white parts only, sliced); 160 g pre-cooked crab meat; Cooked prawn tails; 400 ml coconut base; Fried noodles; 1 bunch coriander (leaves only); 40 g green onions (green part); Micro coriander

Diego Muñozʼs Crab And Prawns Fried Noodles recipe tastes incredible. See ingredients & method below.

A fresh take on stir-fried noodles, mixing up both soft and crispy textures and creamy and spicy flavours.

Crispy noodles in a tangy and spicy coconut cream sauce are the perfect vehicle for beautiful crab meat and prawn cutlets.... More

prep

cook

yield

difficulty

Pairs with

Prosecco

Pinot Gris

Ingredients

Fried Noodles

320 g fresh egg noodles
Oil for frying
Fine salt

Cooked Prawn Tails

24 small prawn tails
1 L water
30 g salt

Coconut Base

400 ml coconut milk
20 ml simple syrup (see tips)
35 g Guilin chili sauce
20 ml rocoto paste

Stir Fry

320 g sunflower oil
80 g sesame seed oil
80 g dried shitake (rehydrated and sliced)
160 g broccoli florets (blanched)
240 g green beans (finely sliced)
80 g spring onion (white parts only, sliced)
160 g pre-cooked crab meat
Cooked prawn tails
400 ml coconut base
Fried noodles
1 bunch coriander (leaves only)
40 g green onions (green part)
Micro coriander

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Method

Tips

Deep fry 320 g fresh noodles in oil at 160°C until they turn nice and crispy but not too dark. Season with fine salt.
Peel 24 prawn tails, then cut them in half lengthwise and remove the veins.
Bring 1 litre water and 30 g salt to a boil. Blanch the prawns for 20 seconds and refresh them in salted iced water.
Drain and reserve cold in the fridge.
Mix 400 ml coconut milk, 20 ml simple syrup, 35 g Guilin chilli sauce and 20 ml rocoto paste in a bowl and whisk to combine. Reserve cold.
Mix 320 g sunflower oil and 80 g sesame seed oil and reserve in a squeeze bottle.
In a hot wok, add the mixed oil and sauté the 80 g shitake, 160 g broccoli, 240 g green beans and 80 g spring onion (white parts only).
Add 160 g pre-cooked crab meat, the cooked prawn tails, and 400 ml from the reserved coconut base and bring to a boil. Add the fried noodles and coriander leaves and stir-fry everything to integrate.
Serve in a deep bowl and garnish with the micro coriander leaves and spring onion.

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