Allium Oil Noodles With Prawns

Instructions

• Allium Oil

  • 1

    Slice leek, spring onion, onion and ginger. Don't slice too thinly, because the alliums will burn and make the oil bitter.

  • 2

    In a large saucepan, heat oil over low heat. Add the sliced leek, spring onion, onion, and ginger.

  • 3

    Cook gently until the alliums turn almost black, but before they start to burn. This should take around 20-30 minutes.

  • 4

    Strain the oil and discard the vegetables. Store the oil in an airtight container. It should last two weeks in the refrigerator. You can make the oil ahead of time.

• Rehydrated Dried Prawns

  • 1

    Add dried shrimp to a small bowl and pour over Chinese cooking wine. Leave to rehydrate while you continue with the other steps.

• Noodles

  • 1

    While the oil is infusing, cook the noodles. In a large pot, boil water and cook the noodles according to package instructions. Drain and set aside.

• To Finish

  • 1

    Julienne the cucumber.

  • 2

    In a frying pan, heat the allium oil over medium heat until shimmering.

  • 3

    Add the prawns and fry on both sides until they are cooked through. Minimise stirring to give the prawns time to sear. Remove and set aside.

  • 4

    In the same pan, add the rehydrated dried prawns and cook until fragrant, about 5 minutes.

  • 5

    Stir in light soy sauce, dark soy sauce, sugar, and black vinegar and bring to the boil. Simmer for 1 minute for the flavors to combine.

  • 6

    Toss the cooked noodles with the sauce.

  • 7

    Plate the noodles and top with fried prawns and julienned cucumber.