Chili Lime Tiger Prawn Ramen
Chili Lime Tiger Prawn Ramen
Plantin Kaviari
4
30 minutes
15 minutes
Japanese
Main Course
Easy
This chilli lime tiger prawn ramen combines Qwehli black tiger prawns with ramen noodles, dried porcini, ginger, garlic, soy and fresh spinach. The porcini enrich the chicken broth with earthy depth, while chilli and lime bring a bright, gently spicy finish to each bowl.
Ingredients
- 400 g Qwehli black tiger prawns, defrosted
- 10 g Plantin Dry Porcini
- 2 shallots, finely sliced
- 2 garlic cloves, finely chopped
- 1 tsp fresh ginger, finely grated
- 1 tsp chilli powder
- 750 ml chicken broth
- 150 ml warm water, for soaking the porcini
- 1 tsp Alexis Muñoz Black Fruity Extra Virgin Olive Oil
- 1 tbsp soy sauce
- 1 lime, juiced
- 4 portions ramen noodles, about 300–400 g total
- 2 large handfuls fresh spinach
- 2 soft-boiled eggs, halved
- 2 spring onions, thinly sliced
- 1 tbsp toasted sesame seeds
Directions
Prepare the prawns and porcini:
If frozen, defrost the prawns overnight in the refrigerator. Remove the shells and pat the prawns dry with paper towel. Soak the dried porcini in 150 ml warm water for 20–30 minutes, until softened. Lift the porcini from the soaking liquid, finely chop them, then strain the soaking liquid through a fine-mesh sieve lined with a coffee filter or clean cloth. Reserve the strained liquid.Cook the chilli prawns:
Heat the olive oil in a large pan over medium-high heat. Season the prawns with the chilli powder and cook for 1–2 minutes on each side, until pink and just cooked through. Transfer to a plate.Build the ramen broth:
Add the shallots, garlic, ginger and chopped porcini to the same pan. Cook for 2–3 minutes, until softened and fragrant. Pour in the chicken broth, strained porcini soaking liquid and soy sauce. Bring to a gentle simmer for 5–8 minutes.
Stir in the spinach during the final minute, just until wilted. Remove from the heat and stir in the lime juice.Cook the noodles:
Meanwhile, cook the ramen noodles in a separate saucepan of boiling water according to the packet instructions, stopping while they are still just firm. Drain well and divide between four warmed bowls.Finish and serve:
Ladle the hot broth and spinach over the noodles. Top with the chilli prawns, soft-boiled egg halves, sliced spring onions and toasted sesame seeds. Serve immediately.
