Prawn and Chorizo Noodles
Photography Josh Griggs.
Instant noodles soak up liquid like nobody’s business, so feel free to add a splash more cream (or hot water) if desired.
Serves: 3
INGREDIENTS
2 tablespoons olive oil
16 medium-large raw prawns, with tails on
300 grams chorizo, sliced into rounds
2 x 85-gram packets instant noodles
3–4 cloves garlic, crushed (see Cook’s note)
1/3 cup dry white wine
1 teaspoon sweet smoked paprika
½ cup cream
1 roasted red pepper (from a jar), sliced
1 tablespoon tomato paste
sea salt and ground pepper
METHOD
Heat 1 tablespoon of the oil in a large frying pan and cook the prawns for 1–2 minutes each side until cooked through. Remove the prawns from the pan and set aside.
Heat the remaining tablespoon of oil in the pan over a medium heat and cook the chorizo for 8–10 minutes. If the chorizo gives off a lot of fat, drain most of it, leaving 2 tablespoons in the pan.
Meanwhile, put the noodles, without the flavour sachets, in a large heatproof bowl, cover with boiling water, leave for 2 minutes then drain.
Add the garlic to the chorizo and cook for 1 minute, then add the wine and paprika. Cook for 2–3 minutes then add the cream, red pepper and tomato paste, stirring to combine, and cook for 3–4 minutes.
Add the noodles and prawns to the chorizo mixture, toss gently and cook for a further minute until everything is heated through. If you feel like it needs any more moisture at this point, add 1–2 tablespoons cream or hot water.
Season with salt and pepper and serve immediately. Serves 3.
COOK’S NOTE: The amount of garlic you use depends on size of cloves; I like a lot of garlic, so use more.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.