Annabel Langbein’s Prawn & Ginger Dumpling Bowl



Ingredients
Serves 4

Takes 40 minutes
  • 300g dried egg noodles or soba noodles, cooked according to packet instructions
  • 3 whole star anise
  • 2 spring onions, white parts trimmed and kept whole, greens thinly sliced, to garnish
  • 2 tbsp of miso paste mixed in 6 cups of hot water
  • 2 tbsp finely grated fresh ginger
  • 200g cooked prawns, minced
  • 4 heads bok choy or ¼ cabbage,thinly sliced
  • 1 bunch coriander leaves, coarsely chopped
  • 1 long red chilli, deseeded and thinly sliced
  • finely grated zest of 1 lime and 2 tbsp lime juice
  • 2 tbsp oyster sauce
  • 2 tsp sesame oil
  • 1 tsp fish sauce
  • salt and ground black pepper, to taste
  • 1 tbsp black sesame seeds, to garnish
Method
  1. Place star anise, spring onion whites, stock and ginger in a large pot and simmer for 5 minutes. 
  2. Take a teaspoon of prawn mince drop into the simmering soup. 
  3. Cook over a gentle heat for 2 minutes then lift out the spring onion and star anise and discard. Add bok choy or cabbage and bring back to a simmer. Mix in coriander, chilli, lime zest, oyster sauce, sesame oil and fish sauce. Adjust seasonings to taste.
  4. Divide cooked, drained noodles between 4 heated bowls. Top with hot soup, lime juice, sesame seeds and reserved spring onion greens to serve.




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