Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, prawns with pak choi and baby corn. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Heat the oil in a frying pan and fry the baby corn and sugar snaps. If you don't have chilli bean sauce - toban djan - I'd recommend getting some. I only started using it about six months ago and it has a really rounded chilli flavour, great depth and plenty of body as well.
Prawns with pak choi and baby corn is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Prawns with pak choi and baby corn is something that I’ve loved my entire life.
To begin with this recipe, we must first prepare a few components. You can have prawns with pak choi and baby corn using 12 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Prawns with pak choi and baby corn:
- Make ready 1 pack baby sweetcorn
- Get 3 small or 2 larger pak choi
- Take 180 g raw King prawns (I used frozen)
- Get 2 small cloves of garlic minced
- Make ready 1 cm ginger minced
- Prepare Chinese cooking wine (or dry Sherry)
- Make ready Sesame oil
- Take Cornflour
- Get Light soy sauce
- Take 1 pinch sugar
- Prepare 1 tiny bit of salt
- Prepare 1 little oil for frying (I use rice bran oil)
Halve the babycorn lengthways and roughly chop. Separate the pak choi into leaves, then slice the white stems. Deseed and finely slice the red chilli Heat the oil until very hot, swirl to coat the base of the wok and add the mangetout, babycorn and sliced pak choi stems. Here's a quick and tasty recipe for preparing baby pak choi the Caribbean way.
Instructions to make Prawns with pak choi and baby corn:
- 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.
- 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.
- 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.
- In the same frying pan now add your ginger and garlic. Stir for a minute and then add a splash of Chinese cooking wine.
- Add your pak choi and baby corn.
- If you are really confident after a while you can coordinate frying prawns and blanching pak choi at the same time.
- 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.
- 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.
- Return the prawns to the pan.
- 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.
- Remove from heat quickly and finish with a drop of sesame oil.
- Serve over rice or noodles.
We'll start off by slowly cooking garlic and onions, then we'll add some. The Best Pak Choi Recipes on Yummly Chilli Scallops And Prawns On Pak ChoiFAMILY ON KETO. Spoon the traybake onto two plates, pour over the tamarind dressing, scatter with the coriander and serve immediately. Cook for a few mins until starting to soften and brown, then add the pak choi and spring onions.
So that is going to wrap this up for this special food prawns with pak choi and baby corn recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
