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Stir-fried hokkien noodles with chilli prawns and lemongrass
( SERVES 4 )

Photo by Babiche amrtens

3.0 / 5 FROM 1

400 g	Hokkien noodles, fresh
400 g	Prawns, raw, head and shells on
1 Tbsp	Vegetable oil, plus 1 Tbsp extra
½ Tbsp	Peanut oil
200 g	Bean sprouts
3	Shallots, finely sliced
3 cloves	Garlic, finely sliced
1 Tbsp	Lemongrass, minced
1 Tbsp	Lemongrass, minced (use the inner white part of the stalk)
1 stalk	Celery, finely sliced
2	Red chillies, minced
2 Tbsp	Garlic chives, chopped
1	Lemon, quartered to serve

Put the noodles into a large bowl. Pour boiling water over then leave for 3 minutes. Drain in a colander.
Shell the prawns but reserve the heads and shells to make a stock. Devein the prawns.
Put the vegetable oil into a hot wok, then add the prawn heads and shells, toss until they turn red. Add 1 cup of water, bring to a boil then cover and simmer for 5 minutes. Strain the stock and return to the wok.
Drop the shelled prawns into the simmering stock and leave until they just begin to change colour. Strain again and reserve the stock.
Heat the second measure of vegetable oil with the peanut oil in the wok. Fry the beansprouts, shallots, garlic, lemongrass and celery until soft and golden.
Add the remaining stock, noodles and prawns. Stir fry for two minutes then serve with plenty of garlic chives and chillies - offering lemon wedges on the side.