DID YOU ALWAYS WANT TO TRY INDIAN-CHINESE BUT NEVER DID?
So, what is Indian-Chinese or Indo-Chinese cuisine? It is the most popular foreign cuisine that is adapted by the Chinese to the taste of the Indian palette and it does not taste anything like Chinese food in Australia. It is distinct and delicious.
The first Chinese migrated to Kolkata (then Calcutta) in 1778 from China by land. Many Hakkas from the Central Plain of China arrived in India by the early part of the 20th century and brought along with them the traditional Hakka cuisine. The Hakkas found their glory in India through their restaurants where they used the Chinese seasonings and cooking techniques to prepare Hakka dishes with Indian spices to suit the local taste. The result was a distinct and delicious new cuisine that the Indian people from all around the world love even as of today. In Sydney, there are couple of Indo-Chinese restaurants that sell Indo-Chinese food.
Inspired by some of the Indo-Chinese noodle preparations that I have eaten as a young adult, this easy Prawn Noodles recipe is one which is great for any time of the year. Using prawns in this recipe as the protein means you will have beautifully tender prawns to carry the tangy noodles to a pleasurable level. It is a sure winner even with kids. This is not a strictly Indo-Chinese recipe, as I have added some Japanese Teriyaki sauce too for a slight variation. This wonderfully moreish recipe makes a quick mid-week dinner as all you have to do after you peel and stir-fry the prawns is to mix the sauces with the noodles. It is a must try noodle recipe.
Indo-Chinese Prawn Noodles
Ingredients
- 1 kg green prawns peeled deveined and butterflied
- 3 packets wok-ready rice noodles approx 1.3kg
- ¾ tsp. salt or to taste
- 1 tsp. pepper powder
- ½ cup. oil
- 1 large onion cut into wedges
- 750 g canned crushed tomatoes
- 2 tbsp. sweet chilli sauce
- 3 tbsp. oyster sauce
- 2 tbsp. teriyaki sauce
- 3 tbsp. hot chilli sauce or to taste
- 1 tbsp. fish sauce
- 1 tbsp. lemon juice
- 4 spring onions chopped
Instructions
- Season prawns with salt and pepper and set aside for 5 minutes.
- Heat a wok on high with half the oil. Add prawns and stir fry for 1-1½ minute. Remove and set aside. Reserve all the juices.
- Reduce heat to medium, add the remaining oil to the wok. Add onions and stir fry for 4 minutes. Add canned crushed tomatoes, the sauces and lemon juice. Stir to combine and bring to a boil. Simmer for 2 minutes.
- Add noodles one packet at a time. Fork the noodles apart as they start heating through. Once separated, toss them till they are well coated with the sauce. Check to see if they are cooked al dente or to the right consistency. Overcooking the noodles can render them soggy.
- Stir in the reserved prawns and the juices. Stir in half the spring onions.
- Serve immediately garnished with remaining spring onions.
Notes
Hi, I’m Catherine!
I’m all about creating tasty Indian dishes with whatever’s on hand, even when I’m short on time or budget. I love turning simple ingredients into flavorful delights. Join me on this culinary adventure where we’ll explore the magic of Indian cuisine, one delicious dish at a time!
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