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Yuzu prawns with rice noodles, samphire and crumbled romanesco
Serves 4 Starters and mains
Ingredients
- 24-32 raw prawns, heads and shells removed
- 1⁄2tsp sea salt flakes
- 1tbsp yuzu powder
- 1tsp yuzu kosho (fermented yuzu and chilli pepper)
- 400g x 5mm wide Thai rice stick noodles
- 2 mini green romanesco cauliflowers
- 150g samphire
- 2tbsp extra virgin olive oil
- 6 spring onions, finely sliced
- 3 garlic cloves, finely grated
For the dressing
- 1⁄2tsp yuzu kosho
- 1tsp yuzu powder
- 2tsp acacia honey
- 1 1⁄2 tbsp yuzu juice
- 2tsp toasted sesame oil
- 4tbsp extra virgin olive oil
Method
Using a small sharp or serrated knife, cut along the back of each shelled prawn, almost all the way through. This makes it easier to remove the black vein (the intestinal tract) found either on
the top or the underside, and it also makes the prawns curl nicely during cooking. Wash the vein out in cold water and drain well.
Put the prawns in a bowl. Mix the salt, yuzu powder and yuzu kosho together in a small bowl and add to the prawns. Mix them around with your hands.
Put the yuzu kosho in a screw- topped jar with the yuzu powder and honey and stir until creamy. Add the yuzu juice and sesame oil, put the lid on tightly and shake to mix. Add 1tbsp of oil at a time, shaking well between each addition, until emulsified (if you prefer a little extra heat, add another 1⁄4tsp of the yuzu kosho).
Put the noodles in a large pan or bowl and pour over boiling water until they are completely submerged. Give them a good stir to loosen them up. When they are completely limp (usually around 5-10 minutes), test one to see if they are cooked through. Once the noodles are tender and cooked to your liking, drain and run under cold water to halt the cooking process. Put aside to drain.
Split the romanesco into small and medium florets and remove any tough stalks from the samphire.
Heat a wok and add the oil and spring onions. Stir-fry for around a minute, before adding the garlic. Take off the heat and put aside.
Bring a pan of salted water to the boil and add the romanesco. Cook for 2 minutes, before adding the samphire, and continue to cook for just less than a minute. Drain well and set aside.
Put the wok back on the heat, tip in the prawns and stir-fry on a high heat for a few minutes until they are cooked to your liking. Add the romanesco and samphire and toss together.
Put the noodles back in a bowl and pour over some hot water just to loosen them, drain immediately and put back in the bowl. Add the contents of the wok and the dressing and very gently turn to mix together, then serve.
This recipe was taken from the June/July 2020 issue of Food and Travel.
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