Prawns with pak choi and baby corn

Name: Prawns with pak choi and baby corn
Total time: 1200 s
Yield: 3 servings
Cuisine: British
Ingredients: 1 pack baby sweetcorn; 3 small or 2 larger pak choi; 180 g raw King prawns (I used frozen); 2 small cloves of garlic minced; 1 cm ginger minced; Chinese cooking wine (or dry Sherry); Sesame oil; Cornflour; Light soy sauce; 1 pinch sugar; 1 tiny bit of salt; 1 little oil for frying (I use rice bran oil)

Shutzkitchen @shutz

Bristol

Everyone loves a stir fry but there's a big difference between all the different styles and techniques out there. Here's my simple one learnt from many years of watching my parents cook in take aways and restaurants from the 1980s!! I make many variations of this depending on the ingredients available. It's simple and easy to adapt. Perfect for a quick dinner. #fussfreefoodies*

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Ingredients

20 mins

3 servings

1 packbaby sweetcorn
3small or 2 larger pak choi
180 graw King prawns (I used frozen)
2small cloves of garlic minced
1 cmginger minced
Chinese cooking wine (or dry Sherry)
Sesame oil
Cornflour
Light soy sauce
1 pinchsugar
1tiny bit of salt
1little oil for frying (I use rice bran oil)

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Steps

20 mins

1

Defrost prawns if using frozen ones. I run mine under a little trickle of water for 5/10 mins. Drain and marinade with a drop of sesame and a teaspoon of soy for 5 mins.
2

Cut your pak choi into smaller portions(I quartered mine) and blanche them in a pan of boiling water along with the corn for 3 mins.
3

Drain the prawns from the marinade and fry on a high heat for a minute or two on each side in a large frying pan or wok. Don't overcook. Take them out of the pan or wok and transfer to a dish.
4

In the same frying pan now add your ginger and garlic. Stir for a minute and then add a splash of Chinese cooking wine.
5

Add your pak choi and baby corn.
6

If you are really confident after a while you can coordinate frying prawns and blanching pak choi at the same time.
7

Keep your pan on a high heat. After the pak choi and corn have gone in add enough water from your veg water to create a stock in your pan.
8

Bring your sauce to the boil, adding salt and a pinch of sugar to balance out the flavours. Feel free to adjust the soy, salt to suit your own tastes.
9

Return the prawns to the pan.
10

Mix the cornflour with a little cold water and when the sauce is boiling again, pour it into your pan, but stir quickly to create a thicker sauce.
11

Remove from heat quickly and finish with a drop of sesame oil.
12

Serve over rice or noodles.

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Cooksnaps

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Shutzkitchen @shutz

on March 01, 2020 10:47

Bristol

Love good food and I discovered quite early on in life that the easiest way to eat well for less was to make it myself. I work full time during the day and have a family and dog to juggle too. Most of my meals are quick, easy to make and always using fresh ingredients. I cook all regions of food but my roots are Cantonese so the style features in many of my Asian dishes. I do a lot of fusion food too. Occasionally I'll indulge in the occasional posh instant noodles from Korea or Japan.