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Japchae with Prawns

🇰🇷 South Korea

Servings: 2 Prep: 10 minutes Cook: 10 minutes Total: 20 minutes

Ingredients

  • 200 g sweet potato starch noodles
  • 2 tbsp vegetable oil
  • 10 uncooked prawns, peeled, tails intact
  • 2 spring onions, cut into 5cm batons
  • 8 baby corn spears, halved lengthways
  • 1 small carrot, peeled and julienned
  • 100 g shiitake mushrooms, thinly sliced
  • 1 garlic clove, crushed
  • 2 tsp finely grated ginger
  • 2 cups baby spinach, loosely packed
  • 2 tbsp soy sauce
  • 3 tsp brown sugar
  • 2 tsp sesame oil
  • Toasted sesame seeds, to serve
  • Thinly sliced spring onions, to serve

Steps

  1. Cook noodles in a large saucepan of boiling water until tender, about 7-8 minutes. Drain and set aside.
  2. Heat 1 tbsp oil in a wok over high heat until smoking. Add prawns and stir-fry until just cooked through, about 2 minutes. Remove and set aside.
  3. Heat remaining oil in the pan. Add spring onion, corn, carrot and shiitake; stir-fry until tender and starting to color, about 3 minutes.
  4. Add garlic and ginger; stir-fry until fragrant, 30 seconds to 1 minute.
  5. Add spinach and cook until wilted, about 1 minute.
  6. Add soy sauce, brown sugar and 60ml (1/4 cup) water; stir occasionally until liquid is reduced by half, 2-3 minutes.
  7. Add prawns, noodles and sesame oil; toss to combine.
  8. Serve scattered with sesame seeds and sliced spring onions.

Source: www.gourmettraveller.com.au