Prawns with Chilli and Pak Choi Recipe
Believe it or not, I really get pleasure from food shopping at the weekend. It usually leads to a wander up to the Asian food market. Sometimes I take a direct trip there in fact because food shopping at the supermarket can be rather expensive at times. Since most Asian food is simply rice, a very low volume of meat, some veggies and sauces with lots of flavours, it can be a real money saver.
On my venture, the thing I didn´t pick up however, was the main ingredient(!) - chicken. I don´t know how I forgot it, but prawns worked as an alternative.
I didn´t marinate the prawns beforehand as I would have done with chicken, but the end result is still great. Savoury, spicy, and tangy with a hint of sweetness and some bite from the pak choi.
Serves 4
Ingredients:
2 tsp sesame oil
1 tbsp vegetable oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1-inch piece fresh root ginger, peeled and grated
1 small red chilli, deseeded and finely chopped
450 g pre-cooked prawns
200 g pak choi (chopped, if desired)
1–2 tbsp teriyaki sauce
Instructions:
Heat the oils in a wok or large frying pan over high heat.
Add the onion, garlic, ginger and chilli and stir-fry for 3–4min.
Add the pak choi and teriyaki sauce and stir-fry for a further 2 min.
Add the prawns last, only to heat them, mixing in the flavours of stir-fry.
Serve with rice noodles.
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