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.