Serves 4

Ingredients:

1kg raw prawns
250g rump steak
1 large onion, finely chopped
2 cloves garlic, finely chopped
2 red chillies, seeded and very finely chopped
2cm piece fresh ginger, grated
¼ cup (60ml) oil
350g Hokkien noodles, gently pulled apart
4 spring onions, chopped
1 large carrot, cut into 4cm matchsticks
2 celery sticks, cut into 4cm matchsticks
1 tbsp kecap manis
1 tbsp soy sauce
1 tbsp tomato sauce
extra spring onions, to garnish


Method:
  • Peel and devein the prawns. Finely slice the rump steak.
  • Combine the onion, garlic, chilli and ginger in a food processor or mortar and pestle, and process in short burst, or pound, until a paste is formed, adding a little of the oil if necessary. Set aside until needed.
  • Heat about 1 tablespoon oil in a large wok; add the noodles and stir-fry over medium heat until they are plump and warmed through. Place the noodles on a serving plate and cover to keep warm.
  • Add another tablespoon of the oil to the wok; add the paste mixture and stir-fry until golden. Add the prawns, steak, spring onion, carrot and celery, and stir-fry for 2-3 minutes. Add the kecap manis, soy and tomato sauces, and season well with salt and pepper. Spoon the mixture over the noodles and garnish with extra spring onion. Serve immediately.

Nutrition per serve:
Protein 45g
Fat 20g
Carbohydrate 70g
Dietary Fibre 3g
Cholesterol 280mg
2755 kj (655 cal)

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