Tiger prawn noodle broth with prawn balls and deep-fried egg

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt

For the prawn balls

  • 6 raw king prawns, heads and shells removed, finely chopped
  • 1 prepared raw squid, very finely chopped
  • 1 tbsp chopped fresh coriander
  • 1 red chilli, finely chopped
  • 2 tsp Thai fish sauce
  • 1 garlic clove, crushed
  • 1 tsp grated fresh root ginger

For the noodle broth

  • 500ml/18fl oz chicken stock
  • 6 raw tiger prawns, shelled and deveined but heads and shells cleaned and reserved
  • 1 red chilli, finely chopped
  • 1 star anise
  • 2 garlic cloves, finely chopped
  • 1 tbsp miso paste
  • 2.5.cm/1in fresh root ginger, julienned
  • 3 baby bok choi, roughly chopped
  • 400g/14¼oz fresh egg noodles

For the garnish

  • 2 sheets toasted nori sheets, cut into triangles
  • 3 red radishes, thinly sliced
  • 2.5.cm/1in black radish, thinly sliced
  • 2 fresh mint sprigs, leaves picked
  • 2 fresh coriander sprigs, leaves picked
  • 3 spring onions, chopped

For the deep-fried egg

  • vegetable oil, for deep-frying
  • 55g/2oz plain flour
  • 2 free-range eggs, beaten
  • 2 tbsp black sesame seeds
  • 1 free-range egg, hard-boiled and peeled
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