Noodle Cake with Sweet Chilli Prawns and Scallops

  • Preparation Time10 mins
  • Cooking Time12 mins
  • Serves4
  • DifficultyMedium

For the noodle cake:

300g egg noodles
2 tbsp peanut oil

For the sweet chili prawns and scallops:

2 tbsp peanut oil
4cm fresh ginger cut into matchsticks
3 stems lemon grass tender inner part only finely chopped
5 spring onions with tops roughly chopped
2 cloves finely chopped garlic
1 tbsp Nuoc Nam
1 tbsp soy sauce
5g sugar
Ground white pepper
2 tbsp chopped fresh coriander
1/2 cup sweet chili sauce
1kg cleaned whole Vannamei Prawn
12 fresh scallops
Fresh coriander to garnish

For the noodle cake:

1. Fill a saucepan with water and bring to the boil, cook the noodles for about 5 minutes or until tender.

2. Whilst they cook untangle them gently with the back of a wooden spoon or a chopstick.

3. Drain them.

4. Oil a large dinner plate and place the noodles onto that, spread them out and let them cool and dry.

5. Heat 2 tbsp oil in a heavy based frying pan, now very carefully slide your noodle cake into the oil.

6. Cook the noodles over a medium heat until lovely and crisp and golden underneath, flip the cake over cook the other side crisp and golden adding a little more oil if needed.

7. Gently remove from the pan and transfer to a serving platter.

For the prawns and scallops:

1. Place oil in a wok and add the ginger and lemongrass stir. Fry for 30 seconds, don't let it burn.

2. Add the spring onions and stir-fry for 1 minute.

3. Now add the garlic, Nuoc Nam, soy sauce, ground white pepper, coriander and chili sauce, simmer for one minute.

4. Taste the sauce and add a little salt if needed5. Now stir in the prawns and cook for 3 minutes.

6. Add the scallops and cook till the scallops turn opaque.

7. Remove from the heat and spoon onto the noodle cake.

8.Garnish with coriander and serve.

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