Recipe: Chilli Chicken Ramen with Prawn Sesame Balls and a Cucumber, Coriander and Spring Onion Salad
28.01.21 Category (Recipe)
A mouth-watering combo of sesame, prawn and chilli that will keep you going back for more. Serves 2.
This recipe uses two pots of Kabuto Noodles Chilli Chicken Ramen.
What you'll need
2 pots of Kabuto Chilli Chicken Ramen
250g of raw peeled prawns
1 tsp oyster sauce
1 tsp sesame oil
1 tsp ginger paste
Pinch of salt
1 egg, mixed in a bowl
A little flour for dusting
A couple of handfuls of Panko breadcrumbs
1 tbsp black sesame seeds
500ml vegetable or sunflower oil, for frying
1/3 of a cucumber, finely ribboned
A handful of coriander, chopped, including the stalks
1 spring onion, finely sliced diagonally
1 tsp rice wine vinegar
A squeeze of lime
1tsp sesame oil
1 tsp soy sauce
First, finely chop the prawns, as small as you can. Mix with the oyster sauce, sesame oil, ginger paste and salt, and place in the fridge for an hour to firm.
Whilst your mix is firming, slice ribbons from your cucumber using a potato peeler. Slice your spring onion diagonally, and finely chop the coriander.
Mix the rice wine vinegar, lime and oil in a bowl, and add the cucumber, spring onion and coriander. Set aside.
Once the prawn mixture has firmed, remove from the fridge. Use a spoon to scoop the mixture into your hands, and roll into balls of approximately 2cm diameter. Set your plates ready with one for flour, one for egg, one for Panko breadcrumbs, and one for sesame seeds. Lightly dust each ball first in flour, then dip into the egg before throughly coating in Panko breadcrumbs. Finishing by rolling in the sesame seeds. Set the balls on a plate until ready to cook.
Boil your kettle and prepare your ramen as per the instructions on the pot. Whilst the ramen rests, heat 500ml of oil in a 4” pan on a medium heat, and bring up to temperature. Test the oil by dropping a couple of Panko breadcrumbs in - they should fizzle nicely. Place the prawn balls into the hot oil one by one and cook for 2 minutes. Remove from the oil using a slotted spoon and set on a plate with kitchen towel.
When the ramen is ready, serve into a bowl, spoon over the cucumber salad and finish by topping with the prawn balls.