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A plate of crispy fried noodles topped with succulent shrimp in a rich, brown sauce. A spoon is drizzling additional sauce over the shrimp. The dish is set on a woven placemat, creating a warm and appetizing presentation.

Spicy Sauteed Prawns in a Ramen Noodle Nest

This dish brings together juicy prawns in a savory, spicy sauce with a crispy fried ramen noodle nest. It’s a playful and impressive take on comfort food that’s easier to make than it looks. The combination of tender prawns and crunchy noodles makes it a guaranteed hit, perfect for a casual night or impressing guests.
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Prep Time 15 minutes
Cook Time 18 minutes
Course Main Course
Cuisine asian
Servings 4 servings
Calories 236 kcal

Ingredients
  

  • 2 tablespoons shiaoxing wine
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1 ½ pounds prawns peeled and deveined
  • 12 ouonces dried ramen noodles (not instant)
  • 3 tablespoons chicken stock
  • 2 tablespoons ketchup
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon chili paste
  • 2 cloves garlic minced
  • 1 ablespoon fresh ginger minced
  • 2 tablespoons oil divided
  • 4 pieces green onions thinly sliced

Instructions
 

  • In a medium-sized bowl, mix together the wine, cornstarch, and salt until smooth. Add the prawns and toss them in the mixture to ensure they're evenly coated. Cover the bowl and let it chill in the refrigerator for 15 minutes.
  • Cook the ramen noodles according to the instructions on the package. Once cooked, drain them thoroughly and spread them out on a clean dish towel to dry off. On a baking sheet, shape the noodles into a nest large enough to fit into a frying pan.
  • Place the baking sheet in the freezer for about 20 minutes to firm up the nest. Prepare a plate lined with paper towels.
  • To fry the noodle nest, heat about 2 inches of vegetable oil in a skillet until it’s very hot. Gently slide the frozen noodle nest into the hot oil and fry until it turns golden brown, which should take about a minute. Move the fried nest to the paper towel-lined plate to drain.
  • In a small bowl, whisk together the chicken stock, ketchup, oyster sauce, soy sauce, and chili paste to make the sauce.
  • Heat 1 tablespoon of oil in a large nonstick pan over medium-high heat. Add the prawns and cook them, stirring often, until they turn opaque and are fully cooked through. Remove the prawns from the pan and set them aside
  • In the same pan, add the remaining tablespoon of oil and heat it over medium-high heat. Add the minced garlic and ginger, stirring constantly for about 2 minutes until they become very aromatic. Pour in the sauce mixture and let it cook until it starts to bubble and thicken. Return the prawns to the pan along with the green onions, and cook for another couple of minutes, stirring, until the sauce is thickened and the prawns are reheated.
  • Place the crispy noodle nest on a serving platter, and spoon the prawns and sauce into the center. Serve immediately, cutting the nest into wedges so each portion includes some crispy noodles with the saucy prawns.
  • Transfer the noodle nest to a serving platter and spoon the prawns and sauce into it. Serve immediately using a spatula to cut the nest into wedges so that each diner gets crispy noodle along with the prawns.

Notes

You can substitute mirin, sake, dry sherry, or dry white wine for the Shiaoxing wine.

Nutrition

Calories: 236kcalCarbohydrates: 11gProtein: 25gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 215mgSodium: 1629mgPotassium: 275mgFiber: 0.3gSugar: 2gVitamin A: 363IUVitamin C: 2mgCalcium: 102mgIron: 1mg
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