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How to Make Vietnamese Crispy Egg Noodle Pancake with Prawns, Scallops and Squid Asian Cooking Recipe Cuisine
Recipe Makes for 4 Servings:
8 oz fresh egg noodles
4-5 tbsp vegetable oil, plus extra
1.5-inch fresh root ginger, peeled and cut into matchsticks
4 spring onions, trimmed and cut into bitesize pieces
1 carrot, peeled and cut into thin diagonal slices
8 scallops
8 baby squid, cut in half lengthways
8 tiger prawns, shelled and deveined
2 tbsp fish sauce
3 tbsp soy sauce
1 tsp sugar
ground black pepper
fresh cilantro leaves, to garnish
Directions:
Bring a large pan of water to the boil. Drop in the noodles, untangling them with a fork. Cook for about 5 minutes or until tender. Drain thoroughly and spread the noodles out into a wide, thick pancake on a lightly oiled plate. Leave the noodles to dry out a little, so that the pancake holds its shape when it is fried. Noodles nests are a good base for many dishes.
Heat 2 tbsp oil in a heavy pan. Carefully slide the noodle pancake off the plate into the pan and cook over a medium heat until it is crisp and golden underneath. Add 1 tbsp oil to the pan, flip the noodle pancake over and crisp the other side too.
Meanwhile, heat a wok and add the remaining oil. Stir in the ginger and spring onions and cook until they become fragrant. Add the carrot slices, tossing them in the wok for 1-2 minutes.
Add the scallops, squid and praws, moving them around the wok so that they sear while cooking. Stir in the fish sauce, soy sauce and season well with black pepper.
Transfer the crispy noodle pancake to a serving dish and tip the seafood on top. Garnish with cilantro and serve immediately. To eat, break off pieces of the seafood-covered noodle pancake and drizzle with fish sauce.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
8 oz fresh egg noodles
4-5 tbsp vegetable oil, plus extra
1.5-inch fresh root ginger, peeled and cut into matchsticks
4 spring onions, trimmed and cut into bitesize pieces
1 carrot, peeled and cut into thin diagonal slices
8 scallops
8 baby squid, cut in half lengthways
8 tiger prawns, shelled and deveined
2 tbsp fish sauce
3 tbsp soy sauce
1 tsp sugar
ground black pepper
fresh cilantro leaves, to garnish
Directions:
Bring a large pan of water to the boil. Drop in the noodles, untangling them with a fork. Cook for about 5 minutes or until tender. Drain thoroughly and spread the noodles out into a wide, thick pancake on a lightly oiled plate. Leave the noodles to dry out a little, so that the pancake holds its shape when it is fried. Noodles nests are a good base for many dishes.
Heat 2 tbsp oil in a heavy pan. Carefully slide the noodle pancake off the plate into the pan and cook over a medium heat until it is crisp and golden underneath. Add 1 tbsp oil to the pan, flip the noodle pancake over and crisp the other side too.
Meanwhile, heat a wok and add the remaining oil. Stir in the ginger and spring onions and cook until they become fragrant. Add the carrot slices, tossing them in the wok for 1-2 minutes.
Add the scallops, squid and praws, moving them around the wok so that they sear while cooking. Stir in the fish sauce, soy sauce and season well with black pepper.
Transfer the crispy noodle pancake to a serving dish and tip the seafood on top. Garnish with cilantro and serve immediately. To eat, break off pieces of the seafood-covered noodle pancake and drizzle with fish sauce.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..
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