Szchewan
Noodle Soup with Grilled Prawns
By Executive Chef / Owner Jone Kane
- Kane's Restaurant, Grass Valley, California
Made
with:
Bonewerks CulinArte' Chicken Glace
Serves
4
Soup Base Ingredients:
1 lb. Bonewerks
CulinArte' Chicken Glace
4 cups Water
1 cup Leeks (diced)
1 cup Carrots (diced)
1 cup Celery (diced)
1 tbls. Vegetable )il
TT Salt and Pepper
Procedure:
1. Sauté all vegetable in 1 tbls.
vegetable oil until translucent approximately 3 - 5 minutes.
Add Bonewerks
CulinArte' Chicken Glace,
4 cups water and simmer 20 minutes strain and set aside.
Ingredients:
1 lb. Chow Mein Noodles (bleached)
1/2 cup Cabbage (julianne)
1/2 cup Scallions (diced)
1/2 cup Carrot (julianne)
1/2 cup Celery (diced)
1/4 cup Yellow Onion (diced)
1 cup large Bay Shrimp (cooked)
1 tbls. Sesame Oil
2 tbls. Soy Sauce
8 - (16-20 ) Prawns (pealed and deviened)
4 lg. Cilantro Sprigs
1 tbls. Vegetable Oil
Procedure:
1. In hot skillet add 1 tbls. vegetable
oil. Sauté cabbage, carrots, yellow onions, celery
2 - 3 minutes. Add bay shrimp, noodles, soy sauce, and
sesame oil and sauté 2 - 3 minutes. Add scallions
at end, stir, and set aside. Broil prawns until done,
set aside.
To
Assemble:
1. Arrange
2 cups shrimp chow mein in center of bowl to great haystack
effect. Ladle in clear Chicken Stock.
2. Arrange
2 grilled prawns on top of chow mein. Garnish with cilantro
sprig.
Other
Great Related Links:
The
Bonewerks CulinArte' Method of Composed Soups
Cooking
with Wild Mushrooms
Executive
Chef John Kane Bio
Bonewerks
CulinArte'
Lundberg
Family Farms
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