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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.
• 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.
Cookbook available at Barbara Jo’s Books to Cooks.