Stir-Fried Langoustines and King Prawns with Honey and Soy Sauce

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On our return from holiday I was rummaging through the cupboards and freezer  to find something to prepare for lunch the next day.

Seafood

I found a some raw langoustines and prawns in the freezer, plus a piece of frozen ginger.  In the store cupboard I found a packet of egg noodles.

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The next morning when John went to buy his newspaper I asked him to buy some peppers, spring onions and chillies  from our local Sainsbury’s.  Problem solved. 

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Stir-Fried Langoustines and Prawns with Ginger and Noodles

Serves 4

This recipe does take a while to prepare.  The noodles, beans and vegetables can be prepared in advance the same morning and stored in the fridge until ready to cook

 

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Ingredients

250g packet of dried egg noodles
8 uncooked langoustines
8ozs uncooked peeled king prawns
3 tbsp groundnut oil
8 oz fine green beans, topped and tailed
4 small sweet peppers (mixture of colours), deseeded and finely sliced
1 red chilli, deseeded and finely chopped
8 spring onions, finely
3 cloves of garlic, peeled and finely chopped
knob of fresh root ginger (about 1½”)
, grated or finely chopped
2 tbsp chopped coriander for garnish

2 limes for garnish

The Sauce
 1 tbsp Chinese five-spice powder
3 tbsp soy sauce
3 tbsp runny honey
2 tbsp fish sauce

Method

Cook the noodles according to the instructions on the   packet.  Drain and refresh with cold water. Drain again and put to one side

 Place the fine beans in a pan of boiling salted water for 4 mins . Drain and refresh in very cold water (iced if possible).  Drain again and put to one side

When ready to cook. Heat a wok (or large frying pan) and add half of the oil. Put the langoustines in the pan and cook for a couple of minutes, tossing them in the pan all the time.  When they turn pink remove from the pan and put to one side

Add the rest of the oil to the pan and, when hot, add the peppers, chillies, garlic, ginger and spring onion. for approximately  3 minutes while tossing the pan. Add the fine beans and  prawns and cook for a further minute until the prawns turn pink

Mix the sauce ingredients in a small bowl.  Add the noodles to the pan and then the sauce.  Stir continuously and then add the langoustines.  Thoroughly heat through.

Serve in bowls garnished with the chopped coriander  and wedges of lime

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Enjoy

 

 

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