Cleopatra's prawns on noodles with soy beurre blanc
For the prawns, remove their heads, slit down their backs and de-vein.
Crush a few pieces of lemon grass and place in about 2 cm of water in the base of a double boiler and bring to the boil. Put the prawns in a colander and place them over the boiling water and lemon grass. Steam the prawns covered with a lid until they are cooked (about 6 minutes).
For the noodles, bring a large pot of hot water to the boil and toss in the noodles. Boil for a few minutes until they are cooked. Drain the noodles in a colander and refresh insome cold water.
For the soy beurre blanc, mix together all the ingredients except the butter and bring to the boil. Whisk the frozen butter cubes a few at a time into the sauce. Wait until the cubes have been completely incorporated before adding some more butter. It is importantto keep on stirring continuously.
Serve immediately or keep this sauce warm in a thermos flask until required as reheating will cause the sauce to split.
Serves 4
Wine suggestions
Newton Johnson Sauvignon Blanc - This racy Sauvignon Blanc is more classically European styled than fruity New World. The flinty minerally character cuts through the creaminess of the sauce, complementing the prawn flavours.
Ingredients
- 12 tiger prawns
- A spear of lemon grass
- 100 g egg noodles
- 2.5 ml fish sauce
- 30 ml soy sauce
- 10 ml white wine vinegar
- 35 ml lemon juice
- 50 ml cream
- 250 g unsalted butter,
- cubed and frozen
- quantities have
- been adjusted to
- suit serving size
