In India, specially in my city Kolkata, this is peak summer. During summer, its not easy to get good variety of seafood in market. Due to climatic changes, we observe variety in fish mostly post monsoon and winter but not much in summer. Still, luck favors sometimes and this Saturday was such a day. I got some good prawns. For a change, I planned to serve my family with an unusual combo meal which would not be commonly available in so called restaurants out there.
Korean sauce has been one of my biggest favorites since childhood. I went innovative in improvising over an usual Korean sauce recipe and combining it with a complete contrast of deep fried prawns. The staple would go well even without the prawns but when you combine them together then you get something memorable!
Get the noodles boiled and ready
Take around 350 gm of egg noodles or any other noodles as per your choice and boil. Drain out the water and spread and mix refined oil over it to ensure the threads are not getting sticky with each other. Keep aside.
Prepare the Korean sauce (improvised)
Take a sauce pan. Take 1.25 cups of dark soy sauce, 0.25 cup of light soy sauce, 1 cup of brown sugar, 4 tbsp of minced garlic, 2 tbsp of rice wine vinegar, 2 tbsp of Sriracha chili sauce, 2 tsp of minced ginger, 1 tbsp of toasted sesame oil and 3 tsp of crushed black pepper in the sauce pan and mix. Heat up the sauce almost upto boiling with continuous stirring until all the ingredients mix up well. Take a cup of water with 2 tbsp of cornflour mixed with it and add it to the sauce pan. Reduce the heat and mix well. Then increase the heat and keep strring until the sauce starts boiling and thickening. Adjust the salt if required and remove from heat. Keep aside.
Cook the noodles
Heat up 4 tbsp of refined oil in wok and add 4-5 bok choy leaves with 12-15 broccoli flowers into it. Stir fry. Add a cup of julienne cut chicken and a cup of cleaned shrimps into it. Any other choice of meat can also be added here in a similar way. Stir fry until cooked. Add the Korean sauce into the wok (keeping a small amount to be used as dipping sauce). Then add the noodles to the wok. Stir fry and mix the sauce well with the noodles. Once the sauce get mixed with the noddles, remove from heat.
Fry the prawns
Take a big bowl and take 400 gm of prawns (deveined, heads removed but tails on) in it. Prawns should be of good size – 400 gm of prawn should not have more than 12 prawns. Take 1 egg, 3 tbsp of cornflour, 2 tbsp of flour, 1 tsp of baking powder, juice of 1 fresh lime, a pinch of salt and 2 tbsp of Sriracha chili sauce into it. Mix well with hand so that the dough coats the prawns. Take good amount of refined oil in the wok and deep fry the prawns until the coating turns golden. Soak the oil and keep aside.
Serve the combo
Take a serving plate, put a portion of the noodles on one side and put 3-4 deep fried prawns on the other side. Garnish with fresh chopped spring onions and serve hot immediately with the remaining Korean sauce as dipping sauce.