The term surf and turf simply means water and land, in other words seafood and meat from the land which typically is poultry and red meat (especially beef). I have made surf and turf without a side dish or an accompaniment, but this time I decided to make one with noodles (prawn and chicken).
The combination of seafood and red meat which depicts the term surf and turf in one dish is one to consider. I have thought to create mine with a white meat instead of beef. It sounds like going against gravity, LOL! I just have to create something new.
Surf and turf was considered often to symbolize the middle-class Continental cuisine of the 1960s and 1970s, with (frozen) lobster and steak as ersatz status foodstuffs for the middle class.
The name has been reappropriated ironically by more recent chefs such as Thomas Keller.
Surf n Turf Noodles
- 2 medium Prawn
- 200g Chicken breast
- 200g Egg noodles
- Chilli sauce
- 40g Green pepper, shredded
- 40g Red pepper, shredded
- 30g Carrot, shredded
- 30g Onion, shredded
- 1 tablespoon Sesame oil
- 1 tablespoon Oyster sauce
- Chilli powder
- 1 lemon wedge
- Seafood/Chicken stock
- Season prawns with salt and lemon juice prior to cooking
- Pre-cook noodles prior to cooking
- Cook prawns and chicken, before cooking the noodles
- In a pot, heat oil. add in onion and carrot
- Add in oyster sauce. Stir
- Add in noodles, chilli sauce, chilli powder. Season
- Stock should be added just a minute after the noodles
- Add in the remaining vegetables. Cook for 2 minutes
- Add in prawns and chicken, just to absorb the sauce.Remove before service
When serving, cut chicken into 3 pieces.
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