Send this recipe to your beau; they’ll def appreciate it.
The same goes for the amount of chili you toss in: this amount indicated will give you a moderate heat, but you can toss in more or less depending on your preference and tolerance. And the sauce can be used in more than one application. Try replacing the prawns with crab or clams, or even getting rid of the noods altogether if you wish. Just have fun with it, and don’t forget to slide your dallas filipino restaurant pics into our DMs so we can see how hot you like it.
Spicy Chili Prawn Noodles
- Serves: 4-6 people
- Active time: 30 minutes
- Total time: 30 minutes
- Difficulty: Easy
- ¼ cup butter
- 4 cloves garlic, minced
- 2 tbsp. ginger, minced
- 2 small onions, minced
- 4-6 bird’s eye chilies, minced
- 1 cup tomato sauce
- ½ cup water or seafood stock
- 1 egg, beaten
- ½ kg prawns, butterflied and deveined
- Salt and pepper, to taste
- 500g rice noodles
- 1 tbsp. sesame oil
- ½ cup spring onions, sliced
- Melt butter in a large wok over medium heat.
- Add garlic, ginger, onions and chili.
- Sauté until vegetables have softened, about 5 minutes.
- Add the tomato sauce and water/stock, and stir until combined.
- Once the sauce is boiling, add the beaten egg, stirring until cooked.
- Add prawns and stir together until prawns are just cooked, about 6-8 minutes.
- Remove from heat and season with salt and pepper to taste.
- Set aside.
- Place rice noodles in a large bowl.
- Pour boiling water over noodles to soften, stirring so that they don’t stick together.
- Once noodles have softened, drain them and coat in sesame oil to prevent sticking.
- Place noodles on a large platter and cover in chili prawns.
- Garnish with sliced spring onions before serving.