Singapore scallop ramen

With fish bringing good fortune, noodles bringing longevity, and spring rolls a fresh start, there seems no better way to begin 2021. Adding to the celebration with the sweet luxury of seasonal UK scallops, and packing colour and flavour onto the plate with the lucky red dipping sauce. This will wow the friends you're celebrating with, and spread a message of health, fortune and happiness for the year ahead. Serves 2.

This recipe uses two pots of Kabuto Noodles Singapore Noodles.

 

What you'll need

2 pots of Kabuto Singapore Noodles

Scallops

6 scallops

2 tbsp oil

1 tbsp oyster sauce

1 tsp ginger paste

1 tsp soy

A handful of finely chopped coriander, including stalks

Lucy Red Dipping Sauce

Jar of roasted red peppers (3 - 4 big slices of pepper)

1 small red chilli

1 tsp sugar, dissolved in 50ml warm water

1 tsp rice wine vinegar

Lucky Spring Rolls

6 spring roll pastry skins

100g cooked peeled prawns

50g beansprouts

1 large carrot, grated

1/4 cabbage, finely sliced lengthways

A handful of finely chopped coriander

A handful of flour, to dust the plate

A few drops of fish sauce

Splash of soy

Preparation

Preheat the oven to 200C / 400F / Gas Mark 6 and then start by making the dipping sauce. Simply place all your sauce ingredients in a blender and whizz for 30 seconds or until smooth. Pour into a small dipping bowl and set aside.

Next prepare the spring roll filling. Roughly chop your prawns, finely slice your cabbage, grate your carrot and chop your coriander. Add to a large mixing bowl with the beansprouts, soy and fish sauce.

To make the spring rolls, dust a clean, dry plate with a little flour, and lay a spring roll pastry on top with one corner facing down towards you. Serve 1-2 spoons of the mixture onto the pasty, being careful not to carry too much liquid from the bowl. To roll, take the corner facing down towards you, fold over the mixture, and roll. Tuck in the left and right hand corners, before finishing by rolling up to the top corner. Repeat until you have made your six spring rolls, then lightly brush with oil and set on a greaseproof oven dish and place into the preheated oven for 10 minutes. 

Whilst your spring rolls are baking, prepare the scallops. Make the marinade by mixing the oyster sauce, ginger and soy in a bowl. Add the scallops, stir them until coated and set aside to marinate for 5 mins.

Boil the kettle and prepare your noodles as per the instructions on pot. Whilst they rest, heat a large non-stick frying pan with a splash of oil. Place the scallops flat side down in the pan and fry for one minute before turning to cook for a further minute on the other side. When you flip them, add the remaining marinade sauce to the pan, together with a handful of chopped coriander.

Everything should now be ready to serve. Add the noodles your bowl, top with the scallops and drizzle over the cooked marinade. Remove the spring rolls from the oven - they should be crisp and light golden brown. Garnish with coriander and serve with the dipping sauce, alongside the scallop Singapore noodles.