Scollops, Prawns and Peanut sauce with Udon Noodles

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Scollops, Prawns and Peanut sauce with Udon Noodles 542a2adefbc0335c3026a8cb_soba.png

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12 Large prawns (cooked, de-veined)
8 Scollops (cooked, roe optional)
60g Broccoli (florets)
1 medium Carrot (sliced diagonally)
65g Peanut butter
30ml Soy sauce
30ml Chinese black vinegar
25g Sugar
15ml Sesame oil
270g Hakubaku udon noodles
35g Roasted peanuts (chopped) for garnish

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Recipe By: Hakubaku

Serves 4 adults

Introduction

Gently-Gently cooking brings out the best in this dish


Method

STEP ONE:PEANUT SAUCE
In a small bowl, combine the peanut butter, soy sauce, chinese black vinegar, sugar and sesame oil.
Mix well, then set aside.

STEP TWO:COOKING
Cook udon noodles according to packet instructions.
Drain well then set aside.
In a saucepan, boil some water, then add the broccoli and carrot.
Cook for 2 minutes then turn off heat.
Place scollops, prawns and noodles into hot saucepan with the vegetables.
Allow to stand for further two minutes.
Drain well, then place in a large serving bowl.

STEP THREE:SERVING
Pour the peanut butter sauce over the other ingredients and gently toss to coat.
Garnish with the chopped peanuts.