Jamaican-Style Pepper Prawn Ramen
Jamaican-Style Pepper Prawn Ramen
Ingredients
For the Pepper Prawns
- 500 g shell-on prawns, cleaned and deveined
- 1 lime, for cleaning
- 1 tablespoon all purpose seasoning
- 1/2 teaspoon pimento, ground
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon fresh thyme, leaves, chopped
- 1 spring onion, chopped
- 1/2 scotch bonnet, finely sliced or minced (adjust to taste)
- 1 tablespoon oil, for pan-frying
For the Ramen Broth and Noodles
- 4 packets instant ramen noodles
- 4 instant ramen seasoning packets, from ramen packets
- 4 sprigs fresh thyme
- 1 scotch bonnet, whole or halved (adjust to taste)
- 1.5 L water, for boiling noodles
For Garnish and Topping
- 4 soft soy eggs, halved
- 2 spring onions, sliced
- 1/2 fresh scotch bonnet, thinly sliced, optional
- 1 teaspoon chili oil, optional, for drizzling
Instructions
- 1
Begin by preparing the prawns. Ensure the shell-on prawns are cleaned and deveined. Squeeze the juice of one lime over them and rinse thoroughly.
⏱️ 5 min
- 2
In a medium bowl, combine the cleaned prawns with all purpose seasoning, ground pimento, minced garlic, grated fresh ginger, chopped fresh thyme leaves, chopped spring onion, and finely sliced scotch bonnet. Mix well to ensure the prawns are evenly coated with the marinade. Set aside to marinate while you prepare the ramen.
⏱️ 10 min
- 3
Heat 1 tablespoon of oil in a large pan or skillet over medium-high heat. Once hot, add the marinated prawns in a single layer. Pan-fry for 2-3 minutes per side, or until they are cooked through, pink, and slightly charred. Remove from the pan and set aside.
⏱️ 5 min
- 4
Bring 1.5 liters of water to a rolling boil in a large pot. Add the fresh thyme sprigs and the whole or halved scotch bonnet to the boiling water. Allow them to infuse the water for 2-3 minutes.
⏱️ 5 min•🌡️ 100
- 5
Add the instant ramen noodles to the infused boiling water. Cook according to the package instructions, typically 2-3 minutes, until the noodles are tender. Stir in the instant ramen seasoning packets, ensuring they are fully dissolved and combined with the broth.
⏱️ 3 min•🌡️ 100
- 6
Carefully divide the cooked noodles and the aromatic broth among four serving bowls. Remove the thyme sprigs and scotch bonnet from the broth if desired, or leave them in for extra flavor and heat.
⏱️ 2 min
- 7
Arrange the pan-fried pepper prawns on top of the noodles in each bowl. Place a halved soft soy egg alongside the prawns. Garnish generously with fresh sliced spring onions. For an extra kick, add thin slices of fresh scotch bonnet and a drizzle of chili oil, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Jamaican-Style Pepper Prawn Ramen
For the Pepper Prawns
- 500 g shell-on prawns, cleaned and deveined
- 1 lime, for cleaning
- 1 tablespoon all purpose seasoning
- 1/2 teaspoon pimento, ground
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon fresh thyme, leaves, chopped
- 1 spring onion, chopped
- 1/2 scotch bonnet, finely sliced or minced (adjust to taste)
- 1 tablespoon oil, for pan-frying
For the Ramen Broth and Noodles
- 4 packets instant ramen noodles
- 4 instant ramen seasoning packets, from ramen packets
- 4 sprigs fresh thyme
- 1 scotch bonnet, whole or halved (adjust to taste)
- 1.5 L water, for boiling noodles
For Garnish and Topping
- 4 soft soy eggs, halved
- 2 spring onions, sliced
- 1/2 fresh scotch bonnet, thinly sliced, optional
- 1 teaspoon chili oil, optional, for drizzling
Instructions
- 1
Begin by preparing the prawns. Ensure the shell-on prawns are cleaned and deveined. Squeeze the juice of one lime over them and rinse thoroughly.
⏱️ 5 min - 2
In a medium bowl, combine the cleaned prawns with all purpose seasoning, ground pimento, minced garlic, grated fresh ginger, chopped fresh thyme leaves, chopped spring onion, and finely sliced scotch bonnet. Mix well to ensure the prawns are evenly coated with the marinade. Set aside to marinate while you prepare the ramen.
⏱️ 10 min - 3
Heat 1 tablespoon of oil in a large pan or skillet over medium-high heat. Once hot, add the marinated prawns in a single layer. Pan-fry for 2-3 minutes per side, or until they are cooked through, pink, and slightly charred. Remove from the pan and set aside.
⏱️ 5 min - 4
Bring 1.5 liters of water to a rolling boil in a large pot. Add the fresh thyme sprigs and the whole or halved scotch bonnet to the boiling water. Allow them to infuse the water for 2-3 minutes.
⏱️ 5 min•🌡️ 100 - 5
Add the instant ramen noodles to the infused boiling water. Cook according to the package instructions, typically 2-3 minutes, until the noodles are tender. Stir in the instant ramen seasoning packets, ensuring they are fully dissolved and combined with the broth.
⏱️ 3 min•🌡️ 100 - 6
Carefully divide the cooked noodles and the aromatic broth among four serving bowls. Remove the thyme sprigs and scotch bonnet from the broth if desired, or leave them in for extra flavor and heat.
⏱️ 2 min - 7
Arrange the pan-fried pepper prawns on top of the noodles in each bowl. Place a halved soft soy egg alongside the prawns. Garnish generously with fresh sliced spring onions. For an extra kick, add thin slices of fresh scotch bonnet and a drizzle of chili oil, if desired.
⏱️ 3 min