more prawns, in a warming sukiyaki kind of a way

Sukiyaki, traditionally being a Japanese winter time soup like stew served hot pot style, gets a Hong Kong Typhoon Sunday makeover with the fast approaching Severe Typhoon Usagi well on her way. Again, mucking around with a bit of tradition, we'd normally expect to see thinly sliced beef slowly cooked or simmered at the table, with the vegetables in a rich mixture of soy sauce, sugar, and mirin. But prawns are all the rage this week, and adaptation is just the thing right now.

The thing is, noodles do on the odd occasion play a part in a sukiyaki, much to my relief, but the tendency to dunk the ingredients in raw beaten egg is there for the traditionalists, your call on that one really.

Prawn sukiyaki

Serves 4

1 litre fresh chicken stock
2 tblsp hoisin sauce
2 tblsp oyster sauce
1 tblsp fish sauce
1 x 10g sachet instant miso soup
2" ginger, peeled and finely sliced
200g rice noodles
100g enoki mushrooms
1 green chilli de-seeded and finely chopped
300g peeled, raw king prawns
200g asparagus, trimmed and cut into 2" pieces
100g mange tout or snap peas, shredded
200g beansprouts

For the garnish
1 tsp sesame oil
4 spring onions, shredded
Small bunch coriander
1 lime, cut into 4 wedges

Bring the chicken stock to a simmer in a large pan along with the hoisin, oyster, fish sauce, miso and ginger. Simmer uncovered for 5 minutes.

Cook the noodles according to the packet instructions.

Add the mushrooms and chilli to the broth and continue to simmer for 3 minutes, add the prawns, asparagus and mange tout and simmer for a further 3 minutes. Finally heat through the beansprouts for 1 minute before serving.

Divide the noodles between four large deep bowls and spoon over the soup (making sure that everybody gets an equal amount prawns and vegetables).

Divide the sesame oil between the bowls, scatter over the spring onions and coriander leaves and serve with a wedge of lime.