New This Month

Green Prawns with Chinese Noodles

Recipe courtesy of Philippe Chow of Philippe.

  • Servings: 6

Source: The Martha Stewart Show, February 2006


  • 1/2 pound fresh spinach, washed and soaking in a bowl of water
  • 1 pound extra-large shrimp (about 15), deveined, and halved lengthwise
  • 1 large egg white
  • 2 tablespoons cornstarch
  • 1 teaspoon coarse salt
  • 1/2 cup vegetable oil, plus 2 tablespoons
  • 1/2 red bell pepper, seeded and ribs removed, cut into 1-inch pieces
  • 1 carrot, peeled and cut crosswise into 1/4-inch-thick slices
  • 1 4-ounce can sliced water chestnuts, drained
  • 1 6-ounce can straw mushrooms, drained
  • 2 tablespoons potato starch
  • 1 tablespoon finely chopped fresh garlic
  • 1 tablespoon thinly sliced scallions, white and light-green parts only
  • 1 teaspoon fresh ginger, peeled and finely chopped
  • 1/4 green chile pepper, such as jalapeno, roughly chopped
  • 2 tablespoons low-sodium chicken stock, canned
  • 1 tablespoon unseasoned rice wine
  • 1/4 pound cashews
  • 1 teaspoon toasted sesame oil
  • 1 pound fresh Chinese wheat noodles (a little thicker than spaghetti)


  1. In a blender, puree spinach with water still clinging to leaves, adding more water from bowl, if necessary. Transfer puree to a large glass measuring cup; cover with plastic wrap, and refrigerate overnight.

  2. Puree will separate overnight; pour off reserved liquid, and discard.

  3. Combine in a medium bowl shrimp, spinach puree, egg white, cornstarch, and 1/2 teaspoon salt; mix until well incorporated.

  4. Bring a large pot of water to a boil. Fit a large bowl with a strainer; set aside. Heat a wok over medium-high heat. Add 1/2 cup oil, and swirl to coat wok. When oil is very hot, add shrimp; stir-fry for 1 minute. Add peppers, carrots, water chestnuts, and mushrooms; stir-fry for 30 seconds. Drain in prepared strainer; set aside.

  5. In a small bowl, stir to combine potato starch and 2 tablespoons water; set aside. Heat wok again over medium-high heat; add remaining 2 tablespoons oil, and swirl to coat. Add garlic, scallions, ginger, and chile. Stir-fry until fragrant. Stir in potato starch mixture, chicken stock, rice wine, and 1/2 teaspoon salt. Add drained shrimp mixture and cashews; cook until thickened, about 1 minute. Remove from heat. Drizzle with sesame oil.

  6. Meanwhile, add salt and noodles to boiling water. Cook until tender, about 1 minute. Drain, and transfer to a platter. Top with shrimp mixture; serve immediately.


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