SEAFOOD BOIL RAMEN

Seafood boil meets ramen. Juicy Creole prawns, smoky sausage, tender potatoes, sweetcorn and boiled eggs with ramen noodles, all tossed through a rich, garlicky seafood-boil butter sauce.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add the baby potatoes to a saucepan of salted boiling water. Cook for 12–15 minutes until fork-tender but still holding their shape. Drain and set aside.

Step 2

Add the eggs to boiling water and cook for 7–8 minutes for slightly softer centres or around 9–10 minutes for completely set yolks. Transfer immediately to cold water. Once cool enough to handle, peel and cut in half.

Step 3

Boil the corn for approximately 5–7 minutes until tender. Drain and set aside.

Step 4

Heat 1 tbsp oil in a frying pan over medium-high heat.

Step 5

Add the sliced smoked sausage and fry for 3–4 minutes, turning occasionally, until beautifully browned around the edges.

Step 6

Remove from the pan and set aside.

Step 7

Reduce the heat to medium-low. Add the butter to the same pan. Once melted, add the minced garlic, Creole seasoning, Old Bay, smoked paprika, garlic powder, onion powder, black pepper, chilli flakes and brown sugar soy sauce and lemon juice

Step 8

Stir everything through, DONT add salt Creole seasoning, Old Bay, soy sauce and stock can all contain quite a lot already.

Step 9

Add the prawns directly into the Creole butter sauce. Cook for approximately 2–4 minutes total, turning halfway, until they’re pink and just cooked through.

Step 10

Don’t overcook them. Remove the prawns and set aside.

Step 11

Pour in the 150ml chicken stock. Stir everything together Let the sauce gently bubble for 2–3 minutes. It should start looking glossy and slightly reduced but still have plenty of liquid for our noodles.

Step 12

cook your ramen in boiling water and drain once done.

Step 13

ramen

Step 14

eggs, potatoes, sausage & corn

Step 15

prawns

Step 16

the sauce

Step 17

sprinkle some dry or fresh parsley for garnish