Why Katy's Barking Gecko ?!

I love to travel, I love to cook and to try new recipes...

After returning from yet another trip to South Africa I browsed one of my Food Magazin subscriptions and

we started to envision how it might be to have a small, a very small restaurant. Somewhere in Australia or

South Africa.
Maybe 4 or 5 tables.
To be in the kitchen wearing t-shirt, shorts and flip-flops cooking for fun and nice people....

Doesn't that sound great ?!
We even came up with a name: Katy's Barking Gecko

Well there is no restaurant (so far....), but heaps of favourite recipes.

Wednesday, July 4, 2012

Prawn and noodle stir-fry


2 strips/120-150g of dried medium egg noodles
2tbsp sesame oil
2 cloves of garlic, peeled and finely chopped
2-3cm piece of root ginger, peeled and finely chopped
200g raw, peeled tiger prawns
100g broccoli, cut into smallish pieces
1/2 red pepper, cut into strips
2 handfuls of mangetout
1 small courgette, cut into thin pieces
1 small carrot, peeled and cut into thin pieces
2 small onions, cut into small pieces
3tbsp rice wine or dry sherry
2tbsp dark soy sauce
2tbsp runny honey
2tbsp Sweet Chilli Sauce
1tbsp fresh Lemon juice


Cook the noodles according to the packet instructions and drain.

Heat 1tbsp of the sesame oil in a wok on a high setting and add the chilli, garlic and ginger. Cook for 30 seconds before adding the prawns. Stir-fry the prawns until they are pink and then remove them from the wok and keep to one side.

Add the remaining 1tbsp of oil to the wok over a high heat, and add the broccoli, red pepper, mangetout, courgette, carrot and onion. Stir-fry for a few minutes, until the vegetables are starting to go tender but retain some crunch.

Add the rice wine or sherry, soy sauce, lemon juice, sweet chilli sauce and honey. Turn the vegetables in the wok, cooking for a minute, return the prawns to the pan and add the cooked noodles. Toss around until the noodles are heated through and serve straight away.

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