Grilled Lemongrass Prawns with Garlic Noodles

By KathieC

PF Chang's

Ingredients

• LEMONGRASS SAUCE:
• 1 pound large prawns, shell on, split down back side (butterfly)
• 1 each lemon wedge for garnish
• 1 stick butter, unsalted
• 1 fluid ounce olive oil
• 1 tablespoon lemongrass, minced (or substitute 1/4 teaspoon lemon zest)
• 1/2 teaspoon lemon zest
• 1/2 teaspoon shaoxing wine (or substitute dry sherry)
• 1/2 teaspoon ginger, minced
• 1 teaspoon garlic
• 1/2 tablespoon red Fresno chili
• 1/2 tablespoon jalapeno
• 1 teaspoon soy sauce
• 1 each scallions, finely chopped
• 1 teaspoon sea salt or kosher salt
• 1/2 teaspoon sesame oil
• GARLIC NOODLES:
• 2 tablespoons butter, unsalted
• 1 teaspoon olive oil
• 1/2 teaspoon garlic, minced
• 1/2 teaspoon shallot, minced
• 8 ounces Chow Mein noodles (or substitute pasta and follow directions on package)
• Kosher salt and black pepper to taste

Preparation

Step 1

To make Lemongrass Sauce: Simmer all ingredients for 1 minute Pour half the sauce over prawns and let marinate for 1 hour. Reserve remaining sauce to drizzle over grilled prawns.

To make Garlic Noodles: Simmer butter with seasonings for 3 minutes over very low heat.

Place Noodles in boiling water and boil for 2 minutes. Drain well BUT DO NOT RINSE WITH WATER. While noodles are still hot add seasoned butter and toss well. Add Kosher Salt and Black Pepper to taste.

Grill Prawns flesh side down, 1 to 3 minutes. Flip Prawns and cook another 1 to 3 minutes until prawns are just done.

Place Garlic Noodles on serving dish and place Grilled Prawns over Garlic Noodles. Pour remaining Lemongrass Sauce over Grilled Prawns. Garnish with Lemon wedge.