How to Make Vietnamese Crispy Egg Noodle Pancake with Prawns, Scallops and Squid Asian Cooking Recipe Cuisine

Vietnam Crispy Egg Noodle Pancake with Prawns, Scallops and Squid

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 4 Servings:

8 oz fresh egg noodles

4-5 tbsp vegetable oil, plus extra

1.5-inch fresh root ginger, peeled and cut into matchsticks

4 spring onions, trimmed and cut into bitesize pieces

1 carrot, peeled and cut into thin diagonal slices

8 scallops

8 baby squid, cut in half lengthways

8 tiger prawns, shelled and deveined

2 tbsp fish sauce

3 tbsp soy sauce

1 tsp sugar

ground black pepper

fresh cilantro leaves, to garnish

Directions:

Bring a large pan of water to the boil. Drop in the noodles, untangling them with a fork. Cook for about 5 minutes or until tender. Drain thoroughly and spread the noodles out into a wide, thick pancake on a lightly oiled plate. Leave the noodles to dry out a little, so that the pancake holds its shape when it is fried. Noodles nests are a good base for many dishes.

Heat 2 tbsp oil in a heavy pan. Carefully slide the noodle pancake off the plate into the pan and cook over a medium heat until it is crisp and golden underneath. Add 1 tbsp oil to the pan, flip the noodle pancake over and crisp the other side too.

Meanwhile, heat a wok and add the remaining oil. Stir in the ginger and spring onions and cook until they become fragrant. Add the carrot slices, tossing them in the wok for 1-2 minutes.

Add the scallops, squid and praws, moving them around the wok so that they sear while cooking. Stir in the fish sauce, soy sauce and season well with black pepper.


Transfer the crispy noodle pancake to a serving dish and tip the seafood on top. Garnish with cilantro and serve immediately. To eat, break off pieces of the seafood-covered noodle pancake and drizzle with fish sauce. 

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe? Please send us a picture, we would love to post it! email pix to cook@avagroups.info

Subscribe To Our Social Networks! Share with your friends your amazing dish, you just made!