Sticky Squid Balls with Grilled Prawns and Noodle Broth

This dish comes from Jamie Oliver’s latest show 15 minute meals

Delicious soft squid balls, flavoured with ginger and coriander, lightly cooked, teamed with prawns and finished with a glaze of sesame seeds and sweet chilli sauce.  All served on top of a delicious broth filled with healthy vegetables and (in my dish) soba noodles

Despite thinking of myself as a seasoned cook thanks to years cooking in my café, I was doubtful that it was only going to take 15 minutes to make, so I decided to time it

It took me 30 minutes from start to serving, which included about 15 minutes of prep, then 15 mins once I actually started cooking

But despite taking longer than the 15 minutes he suggests, it was well worth it as it was absolutely delicious 🙂

Sticky Squid Balls with Grilled Prawns and Noodle Broth

Adapted to use the vegies we had in our fridge!

Makes 2 hungry serves

• 8 medium (approx. 120g) green prawns
• 220g squid
• 1 bunch Chinese broccoli
• 1 medium carrot
• 1 small bunch coriander
• 500ml chicken stock
• 2 tablespoons of grated fresh ginger
• 1 ½ tablespoons light soy sauce
• 1 tablespoon fish sauce
• ½ large red chilli, deseeded and sliced
• 2 spring onions, sliced
• 3 teaspoons sesame oil
• 90g soba noodles (for gluten free use buckwheat soba noodles or rice noodles)
• 2 teaspoons sesame seeds
• 1 tablespoon sweet chilli sauce
• ½ lime, cut into wedges

 Directions:

Start by prepping everything…

1. Peel, devein and wash prawns.  Place on paper towel to dry and set aside
2. Cut legs off squid.  Wash squid well, pat dry with paper towel, then chop roughly
3. Wash broccoli, spin dry then cut into 5cm lengths
4. Finely julienne carrot
5. Wash coriander, dry, then separate stems from leaves

Now your 15 minutes starts…

1. Pour chicken stock into a large saucepan
2. Add 1 tablespoon of ginger, soy sauce, fish sauce, chilli and spring onions
3. Bring to the boil and simmer for 3 minutes while making the squid balls
4. Add legs of the squid, 1 tablespoon of ginger and the coriander stalks to the bowl of a food processor and blitz until finely chopped and well blended
5. You will need to stop the blender after about 10 seconds and scrape down the sides a few times
6. Then add remaining squid and blitz until a smooth paste is formed
7. Heat a large frying pan over medium heat
8. When hot add sesame oil, then using a dessertspoon and a teaspoon, form ‘balls’ from squid paste and add to the frying pan
9. Cook for 2 minutes, then flip squid ‘balls’ over
10. Add noodles to the stock pot, cook for 1 minute, then add broccoli and carrot
11. Place lid on the pot and simmer for 2-3 minutes
12. Add prawns to frying pan amongst the squid balls
13. After 1 minute, turn the prawns over
14. Add sesame seeds to the frying pan, then the sweet chilli sauce
15. Toss frying pan gently to mix sauce and sesame seeds through and to coat the balls and prawns
16. Remove stock pot from heat and divide between two large bowls
17. Top with squid balls and prawns.  Garnish with coriander leaves and squeeze over lime juice
18. Serve and enjoy!

 

Per Serve: 2158kJ or 514 calories; P 51g Fat 12g SFat 1.8g CHO 45g Fibre 11g