taste

Sautéed Prawns with Fresh Ginger Orange Lime Sauce & Sesame Oil Soba Noodles

By Vancouver Magazine /


You can buy fresh local spot prawns in season or frozen in packages of 20 / 25 count (meaning there are 20 to 25 headless prawns with their shells on). Once they are thawed, remove the shell, make a slit down the back of the prawn, and remove the dark-colored vein. Rinse the prawns in cold water before using.

Prawns:
2 tbsp olive oil
½ tsp fresh ginger, chopped
20 fresh prawns, 20 / 25 count
2 tbsp white wine
¼ cup orange juice, freshly squeezed
1 tbsp lime juice, freshly squeezed

Sesame Oil Soba Noodles:
2 cups soba noodles
1 – 2 tsp sesame oil
1 carrot, grated
salt and freshly ground pepper to taste

• In a large skillet on medium-high, heat the oil. Sauté the ginger and prawns for 2 to 3 minutes. Add the white wine and cook for an additional minute.
• Add the orange and lime juices and cook until the sauce just starts to thicken, about 2 to 3 minutes.
• In a large pot of boiling salted water, cook the soba noodles until al dente, about 4 to 5 minutes.
• Drain and toss immediately in sesame oil, coating noodles well.
• Stir in the carrots. Season with salt and pepper.

Makes 4 servings.

Cookbook available at Barbara Jo’s Books to Cooks.

 

Vancouver Magazine

Vancouver Magazine

The editorial team at Vancouver magazine is obsessed with tracking down great food and good times in our favourite city on earth. Email us pitches at [email protected].