Recipe courtesy of P.F. Changs China Bistro. Share the secret of the chefs if you don’t have a P.F. Changs in your area, and make this delectable entree at home.
Chef’s Tip: Substitute 1 teaspoon olive oil in the Garlic Noodles for 1/2 teaspoon truffle oil.
Ingredients
- 1 pound large prawns, shell on, split down back side (butterfly)
- 1 each lemon wedge for garnish
- LEMONGRASS SAUCE:
- 1 stick butter, unsalted
- 1 fluid ounce olive oil
- 1 tablespoon lemongrass, minced (or substitute 1/4 teaspoon lemon zest)
- 1/2 teaspoon lemon zest
- 1/2 teaspoon shaoxing wine (or substitute dry sherry)
- 1/2 teaspoon ginger, minced
- 1 teaspoon garlic
- 1/2 tablespoon red Fresno chili
- 1/2 tablespoon jalapeno
- 1 teaspoon soy sauce
- 1 each scallions, finely chopped
- 1 teaspoon sea salt or kosher salt
- 1/2 teaspoon sesame oil
- GARLIC NOODLES:
- 2 tablespoons butter, unsalted
- 1 teaspoon olive oil
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon shallot, minced
- 8 ounces Chow Mein noodles (or substitute pasta and follow directions on package)
- Kosher salt and black pepper to taste
Preparation
- 1 To make Lemongrass Sauce:Simmer all ingredients for 1 minutePour halve the sauce over prawns and let marinade for 1 hour.Reserve remaining sauce to drizzle over grilled prawns.
- 2 To make Garlic Noodles:
- 3 Simmer butter with seasonings for 3 minutes over very low heat.
- 4 Place Noodles in boiling water and boil for 2 minutes.
- 5 Drain well BUT DO NOT RINSE WITH WATER.
- 6 While noodles are still hot add seasoned butter and toss well.
- 7 Add Kosher Salt and Black Pepper to taste.
- 8 Final Steps:
- 9 Grill Prawns flesh side down, 1 to 3 minutes.
- 10 Flip Prawns and cook another 1 to 3 minutes until prawns are just done.
- 11 Place Garlic Noodles on serving dish.
- 12 Place Grilled Prawns over Garlic Noodles.
- 13 Pour remaining Lemongrass Sauce over Grilled Prawns.
- 14 Garnish with Lemon wedge.
