Bánh Canh Khô (Dry Udon)
Homemade udon couldn’t be easier to make! Paired with a coconut crab sauce, and a giant river prawn, this dish is a showstopper!
Bánh Canh Khô (Dry Udon)
Homemade udon couldn’t be easier to make! Paired with a coconut crab sauce, and a giant river prawn, this dish is a showstopper!
Cooking Instructions
- 1
Mix together the dry ingredients and lime juice
- 2
Poor in boiling water and mix (use gloves)
- 3
Dust working service with tapioca starch. Dump mixture onto counter, knead for 5 minutes, form into log.
- 4
Divide mixture into 3 pieces. Use a rolling pin to roll until 1/2 cm thickness or desired thickness. Dust knife with tapioca starch and cut into strips. Don’t make the noodle too long or they will break Place onto a sheet tray and sprinkle with tapioca starch so each strand stays separated.
- 5
Cook in simmering water, boiling water will break the noodles. Once they float to the top they are cooked. Place noodles in ice bath immediately, drained once cooled.
- 6
Clean prawns and snip off legs and claws. Using kitchen shears, cut a straight line from the tail to the head on the inside of the prawn and split open. Season with salt and pepper and add chunks of butter. Air fry 400 degrees for 7-8 minutes
- 7
Sauté garlic in 1tbsp oil until golden, remove from heat and add crab paste, cook on low heat for the few minutes. Add in coconut milk, cook for 2 minutes then add in noodles.
- 8
Garnish the prawn with scallions and serve.
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