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“It’s not often that I eat something that tastes so different to anything I’ve come across before. But this is such a dish. A gorgeous and mesmerically talented chef called, so perfectly, Tum, cooked it when I was on holiday in Thailand last year, and I made him cook it again and again, and then finally asked him if I could video his making it, so I could try and recreate it at home. Apart from having to make geographically enforced changes, I have stuck to Tum’s recipe, including the ready-ground pepper and chicken stock concentrate (actually, he used chicken powder). I hope you will be as bowled over by it as I was. (Recipe courtesy Simply Nigella)”
READY IN:
1hr
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. On a high heat, heat the oil in a large wok. Add the garlic, ginger, star anise, cinnamon and the sliced leafy stems of celery, and cook, stirring, for 1 minute.
  2. Stir in both soy sauces and leave to simmer for 30 seconds, then stir in the oyster sauce and ground pepper.
  3. Add the water, followed by the chicken stock concentrate and the ketjap manis (or the mixture of dark soy sauce with soft brown sugar), stir until everything’s well combined and bring to the boil.
  4. Now add the king prawns, immersing them in the liquid. Simmer until the prawns are cooked through.
  5. Finally, add the drained noodles and stir well – I find a couple of pasta forks, one in each hand, best for this – so that everything is combined, and most of the dark liquid is absorbed. Add the pinches of ground cinnamon and cloves, stir again, and if you’re not serving straight from the wok, decant into a serving bowl, and sprinkle with the reserved chopped celery leaves.
  6. Store Note:
  7. Cool leftovers, then cover and refrigerate within 2 hours of making. Will keep for up to 2 days. Delicious cold.

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