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Asian sweet corn noodle cakes with prawns
Asian sweet corn noodle cakes with prawns
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Elevate noodle cakes with a delightful crunch and sweetness from sweet corn.
Ingredients:
  • 150g hokkien noodles
  • 1 sweet corn cob, blanched, kernels removed
  • 2 green shallots, thinly sliced
  • 40.00 ml plain flour
  • 3 eggs, lightly whisked
  • 125.00 ml fresh coriander leaves, chopped
  • 55g (1 cup) bean sprouts, trimmed
  • 50g snow pea sprouts, halved
  • 60ml (1/4 cup) sweet chilli sauce
  • 42.00 gm lime juice
  • Grapeseed oil, to shallow-fry
Instructions:
  • 1. Put noodles in a heatproof bowl and pour boiling water over them. Let sit for 4 minutes. 2. Use a fork to separate the noodles, then drain well. 3. Combine noodles, corn, shallot, flour, egg, and half of the coriander in a bowl. Season and mix thoroughly.
  • Mix bean sprouts, snow pea sprouts, and the rest of the coriander in a bowl. Stir together sweet chili sauce and lime juice in a separate small bowl.
  • Prepare a baking tray with a layer of paper towel. Heat a layer of oil measuring 2cm in a frying pan over medium heat. Spoon two 1/2 cup portions of the noodle mixture into the pan and lightly spread it with a spatula. Cook for about 3 minutes, flipping carefully, until both sides are golden brown. Transfer the cooked noodle cake to the prepared tray and keep warm in the oven. Repeat the process to make a total of 4 noodle cakes.
  • 1. Preheat a non-stick frying pan over medium-high heat and lightly coat it with oil. 2. Season prawns and cook for 3 minutes, stirring occasionally, until they change color. 3. Stir in 1 tablespoon of sweet chilli mixture and continue to cook for 30 seconds until prawns are evenly coated.
  • Place a noodle cake on each plate, top each with a quarter of the sprout mixture, divide prawns among noodle cakes, and drizzle with the remaining sweet chili mixture.

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