A fusion of Italian and Asian in this delectable, light and stunning dish: Prawns, arugula and grape tomatoes on a bed of rice noodles.
There is something about simple Asian dishes that always gets my appetite going. The freshness of the vegetables, the quick searing of the seafood, meat, chicken or tofu. The blend of sauces, seasonings and oils. The aromatics of the Chinese five spice, fennel, anise, ginger, cinnamon and cloves. Asian cooking to me is a three step process. The first: prep work, cutting of vegetables. The second phase: the blending of sauces, some for the protein used, and some for the finishing of the cooking. The third: stir frying, starting with heating the oil, I usually use a blend of canola and sesame oil to give it an elevated flavor profile.
The process of first sauteing the prawns in this case, setting it aside and then starting with the vegetable that is the firmest and working down to the least as to keep the vegetables crisp and tasty. Then back in for the prawns, a little sauce and voila’! A great beautiful dish to enjoy. Tonight’s dish though is a fusion of Italian and Asian, a mixed couple affair. The blending of Asian and Mediterranean in the marinade for the prawns, the use of arugula and sweet grape tomatoes that we purchased at a market vegetable and fruit stand on our road trip through British Columbia Canada.
You can’t get any fresher than this, and lay this stir fry to rest on a bed of beautifully seasoned rice stick noodles fried to a slight crisp and flavored with the oils, a touch of soy sauce and a vegetable we have never tried before garlic scapes, which have a subdued garlic flavor to them, great with the noodles and not too overpowering. This plate is visually stunning and I have to tell you it tastes amazing, we could not stop eating it and I even had to have a last prawn before putting what was leftover (not much) away. Hence there could be a forth step: the enjoyment and savoring of eating this beautiful fusion dish.
This recipe in included in the World Recipes Expo 2015!Print
- 450 g prawns
- 4 cups fresh arugula
- 1/2 clove garlic, minced
- 1 garlic scape, minced
- 1 cup grape tomatoes
- 2 tbsp chopped green onion
- 1/2 tsp grated lemongrass
- 1/2 tsp Chinese five spice
- 3 bundles rice stick noodles
- 4 tbsp canola oil
- 2 tbsp sesame oil
- 1 tsp soy sauce
- 1 tsp sukiyaki sauce
For the marinade:
- 1 tbsp white wine
- 1 tbsp extra virgin olive oil
- 1 tsp parsley, chopped
- 1 tsp basil, chopped
- 1/2 tsp wasabi
- 1 tsp mayo
- 1 pinch chili flakes
- 1 pinch paprika
- 1 pinch salt
- 1 pinch pepper
- 1/2 tsp onion powder
- 1 tsp honey
- Devein, peel and wash prawns.
- Drain excess water and pat dry with paper towel.
- Mix olive oil, mayo, wasabi, paprika, garlic, onion powder, chili flakes, basil, parsley, honey, salt and pepper. Take about 20 percent and save for final cooking.
- Use the rest of the marinate well coating all the prawns and finish with grated lemongrass. Set aside.
- Wash grape tomatoes and arugula and pat dry.
- Bring a medium size pot of salted water to boil, approx 6 cups.
- While water is coming to a boil heat up 2 canola oil and sesame oil in a pan.
- Add grape tomatoes and sear till somewhat blistered.
- Add prawns and saute’ till pink in color and a bit translucent.
- Add arugula, salt and pepper and cook for an additional 2-3 minutes, til arugula is wilted. Finish with chopped green onion.
- While arugula is cooking, put 3 bundles of rice stick noodles into the boiling water stirring and separating for about 5-7 minutes and strain.
- Chop up garlic scapes.
- Heat 2 tablespoons canola oil and 1 tablespoon sesame oil in a wok.
- Add garlic scapes.
- Toss in noodles.
- Sprinkle in soy sauce and Chinese five spice powder.
- Pour in sukiyaki sauce, salt and pepper, and stir fry for about 7 minutes till golden in color and slightly crispy.
- Toss with some chopped green onion.
- Place some of the noodles in a medium bowl.
- Put the prawns and arugula over top and arrange grape tomatoes as you like.
- Ready to serve.
- Serving Size: 4 servings
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