- 500g-750g raw whole prawns
- juice 1 lime
- 4tbsp olive oil
- 5 garlic cloves, grated
- 2-3 bok choy, sliced into 2cm pieces
- 1 pack green tea noodles or plain buckwheat soba noodles
- 2 red chillies, deseeded and finely chopped
- 21⁄2cm ginger, scraped and grated
- 175g spring onions, thinly sliced
- 8 Chinese flowering chives or 5g chives, chopped
- 20g coriander leaves
Pull the heads off the prawns and remove the whole shell. Cut each one lengthways to expose almost all the belly. Remove any dark veins then toss them with the lime juice and a pinch of sea salt.
Heat 1 tablespoon of the oil in a wok and add some of the garlic, the bok choy and a pinch of salt. Stir-fry over a medium heat for 3 minutes. Tip into a bowl and wipe out the wok.
Cook the noodles in boiling salted water until just tender, about 6 minutes. Drain, refresh and drain again. Have a pan of boiling water ready to warm them up to serve.
Heat the rest of the oil and add the remaining garlic, the red chillies, ginger and spring onions and stir-fry for a few minutes until just wilted. Add the prawns with a splash of water and stir-fry for a few minutes until curly and pink all over. Add the cooked bok choy, Chinese chives and coriander.
Put the noodles in boiling water to heat through then drain. Serve with the prawns and bok choy.
Recipe credit: Recipes and food styling: Linda Tubby. Photography and prop styling: Angela Dukes.