Sunday, January 9, 2011

Asian/Chinese Prawns

1lb raw prawns deveined and shells removed. If you have time and the right prawns you can make a little shrimp stock by boiling the heads and shells in 1/4 pint water, but if not use chicken stock.
Ginger, about an inch chopped fine
Garlic 4-5 cloves fine chopped
Two spring onions chopped
Barts red Thai Curry
Oyster Sauce
tablespoon cornstarch
Chopped 2 thai red peppers
2 tbpsp coconut milk

Marinate prawns in cornstarch, half the ginger half the garlic and the spring onions for 1 hour or even 30 minutes.
Cook the remainder of ginger, pepper and garlic for about 2 minutes in a hot wok and then add red curry paste (2 tsp), stir and let flavor develop for a minute then add seasoned shrimp and cook quickly tossing gently until cooked through just. Add coconut milk and tbsp stock, plus tbsp oyster sauce and tbsp soy and stir 1 minute to make a sauce and remove immediately from heat. Serve with white jasmine rice and stir fried Chinese greens

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