Shrimp Noodles with Bok Choy & Spring Onions

“Grow up, eat some chilli” as Seonkyoung Longest, the queen of Asian cuisine always says ๐Ÿ˜€ I followed her recipe to create this perfect street style shrimp chowmein or shrimp noodles with bok choy and spring onions (slightly modified). If there’s one dish I could eat all day, everyday, its got to be noodles. mmmmm !

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Growing up, whenever I was down or upset, my mum would cheer me up with a comforting bowl of noodles. Since then, it has pretty much been my constant soul food as life happened!

Do watch her YouTube channel for this and more lip smacking Asian food ๐Ÿ™‚

 

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I have always been an ardent Asian food lover and living in Kuala Lumpur for more more than 5 years now, my love has grown by leaps and bounds. The truth is I have probably only scratched the surface on making or experiencing South East Asian food because its so rich and diverse! I am definitely learning more and more with each passing day.

So go ahead and try out this recipe. Whether you are a college student or a busy working woman, I can bet you won’t find any easier noodles recipe that tastes this awesome ๐Ÿ˜€

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Ingredients:

10-12 peeled and de-veined prawns/ shrimp (medium size is the best)

A pinch of black pepper

1 tbsp vinegar (any type would do)

1/2 cup chicken stock (if you don’t have, then simple warm water would do!)

2 tbsp oyster sauce

1 tsp dark soy sauce

1 thai red chilli chopped (lovely flavour yet low on heat)

5-6 fat cloves of garlic, chopped

1 inch of thinly julienne d ginger

3 medium sized diced shiitake mushroom

3 baby bok choy

3-4 spring onions, chopped into 2 inch long pieces

2-3 tbsp white oil for stir frying

A splash of sesame oil

Salt to taste

300-350 g cooked spaghetti or egg noodles (I used angel hair spaghetti)

Method:

Marinate the shrimps with vinegar and black pepper for at least 15 minutes. Heat a wok. Add oil and throw in the prawns to be stir fried for about a minute on high heat (important). Take them out and keep aside.

Add some more oil and heat up the wok again. Add chopped ginger, garlic and red chilies into the wok. Again carefully stir fry them for about a minute (make sure the heat is high and stir continuously). Now is the time to add the bok choy and mushrooms. Keep stir frying as you get the wonderful aroma.

Mix the oyster and dark soy sauce in the chicken stock to make the sauce for our chowmein. Now throw in the cooked (al dente) noodles and the sauce into the wok and keep stir frying. Let everything combine well. Add in the spring onion greens and mix again. Turn off the heat and add a splash of sesame oil for the final wonderful touch. That’s it! Voila ๐Ÿ™‚

 

Shorshe Chingri Bhape (Steamed prawns in mustard- green chilli sauce)

Golden beauty
Golden beauty

Since my arrivalย in KL, I have had an amazing food journey. This city is a melting pot of culture & thanks to that I have experienced not just Malay but Korean, Thai, Taiwanese, Indonesian, Cantonese, Singaporean & many more such cuisines. So mostly when the husband & I go out on weekends for dinner, we end up gorging on these. Someday I really wish to learn how to cook authentic Indonesian cuisine. I am so much in love with it because of its resemblance with Indian food, especially in the use of spices. Every dish bursting with flavours & there is a generous use of peanuts, cumin, chillis, coriander seeds, coconut, lime, shallots & peppers. See I told you! We Indians use all these ingredients for our daily meals.

Prawn Satay is one of my favourites. I have always had a weakness for prawns & this dish is exceptional but if you want to get the authentic taste then you must try it at some local joint instead of a fancy restaurant. I promise to share an authentic recipe of this dish soon.

So yes why am I telling you all this is because today I’ll be sharing a brilliant prawn recipe. An authentic dish from Bengal, India. I love how my ma or my mashi (mom’s sister) makes it & I am simply going to recreate it without making any changes. I guess few things are better left untouched to preserve tradition & nostalgia in my case ๐Ÿ™‚

So Shorshe Chingri it is! This is a quintessential dish which every bengali worth his salt will have on the menu on any special occasion. The tartness of the mustard sauce will make your tastebuds dance ๐Ÿ™‚ The word ‘shorshe’ means mustard & ‘bhape’ means steamed in English. So this dish is originally prepared in a steamer but I made it in a microwave & it tasted equally good.

Juicy succulent prawns
Juicy succulent prawns

Ingredients:

Ingredients for the dish
Ingredients for the dish
  • 15 medium to big sized prawns
  • 2 tbsp black mustard seeds
  • 4-5 green chillis
  • 4 tbsp mustard oil
  • 1/2 tsp turmeric powder
  • Salt to taste

For this recipe its very important to use fresh prawns. Avoid frozen ones if possible.

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Such beauties ๐Ÿ˜‰

Now wash the prawns & remove their shells. Carefully de-vein them. This step should be done without fail to avoid any allergic reaction.

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Now for the mustard paste- take 2 tbsp of mustard seeds in a bowl. Add 1 green chilli, some salt and a little warm water and keep aside for about 30 mins. Grind them into a smooth paste. You can add some more water if the mustard is too pungent for you. These days, mustard powder is readily available in the market & you just need to add some water to make a paste and use it.

Now in a microwave safe bowl, add the prawns, salt, turmeric powder, slit green chillis, mustard paste and mustard oil. Mix well and keep aside for 30 mins.

All set to go in the oven
All set to go in the oven

Now cover the bowl with a lid and cook for about 4-5 mins on high power. Take it out, give it a good stir & again cook for another 4 mins. Don’t overcook as the prawns will become hard.

Just before serving, drizzle some mustard oil for that extra kick. Serve hot with rice.

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