The Hospitality Guru: (Cooking) Back To Basics - Hokkien noodles with seared prawns & chicken
TIPS & HINTS
- Serve with a wedge of lemon/lime, a squeeze of lemon/lime juice will bring the flavours to life.
- Marinate large prawns in olive oil, lime juice and grated fresh ginger. Pan fry with a salsa of chopped coriander leaves, finely chopped preserved lemon rind and roughly chopped roasted red capsicum.
- For a bit of spice, add finely chopped fresh chilli or Chilli Sauce (I like the Fountain Mild Chilli Sauce).
- Chargrill asparagus on a BBQ or chargrill plate for a smokey addition to your dish.
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