All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes. So here is the recipe:
- Green chillies finely chopped 2
- Red chilli flakes 1 teaspoon
- Garlic chopped 4 teaspoons
- Prawns (medium) shelled and deveined 8-12
- Egg noodles boiled 1 cup
- Salt to taste
- Oil 3 teaspoons
- Celery finely chopped 1 teaspoon
- Soy sauce 1 teaspoon
- Red chilli sauce 1 1/2 teaspoons
- Black pepper powder 1 teaspoon
- Vinegar 1 teaspoon
- Spring onion greens chopped 2 stalks
- Take prawns in a bowl. Add 1 teaspoon garlic, chilli flakes, salt and mix well.
- Heat 1 teaspoon oil in a non-stick pan. Add prawns and sauté on high heat till they are ¾th done. Remove from heat.
- Heat the remaining oil in a non-stick wok. Add green chillies and sauté. Add the remaining garlic and sauté till it turns light brown.
- Add celery, mix well and sauté well. Add noodles and toss. Add soy sauce, chilli sauce, salt, black pepper powder and mix well.
- Add prawns and toss on high heat. Add some of the spring onion greens and toss.
- Add vinegar and toss to mix. Switch off the heat.
- Serve hot garnished with remaining chopped spring onion greens.