Wednesday 18 February 2015

Prawns and Garlic Stir Fry

It is Chinese New Years Eve tonight so for our dinner we have opted for an oriental stir fry, and as we are on holiday lets go to town on the garlic! You can't beat a good old stir fry for a quick easy tea and you can bung almost anything in them to suit your own taste. As this is quite a garlicky sauce plain rice works perfectly but you can use egg fried rice or noodles. We have also used prawns but if you are vegetarian just replace for more veg and if you are seafood-averse just use any other meat.


100g Long grain rice, for 2 people
150g Cooked large prawns
50g Babycorn, cut on the diagonal in 1cm slices
50g Mange tout (Rodney)
50g Button mushrooms, cut in half
4 Spring onions, thinly sliced
1 Spring onion, sliced lengthways for garnish
4 Bird eye chillies
1 tsp. Ginger root, peeled and finely diced
3 Garlic cloves, peeled and diced or crushed
1 tbsp. Sherry vinegar *
2 tbsp. Light soy sauce *
1 tbsp. Fish sauce * (use a bit of bouillon if you're veggy)
1 tsp. Rice wine *
1/2 tsp. sesame oil *
150ml water *
4 tsp. Cornflour
Oil for frying


1. 100g of rice is about half a mug so using the 2-1 rule pour 1 whole mug of water into a pan, season and bring to the boil. As soon as it is boiling tip half a mug of rice into it, put a lid on and turn the gas down to its lowest. Don't be tempted to take a peek and remove the lid, just leave it for about 15 minutes before checking. It's is done when all the liquid has been absorbed which is usually 15-20 minutes.
2. Mix all the ingredients with a * together in a bowl.
3. On a high heat get a wok or frying pan nice and hot, add a good glug of oil and the garlic and ginger and fry for 20 seconds.
4. Now add all the veg and stir fry for 5 minutes.
5. Add the liquid * prepared in step 2 and simmer for 2 minutes.
6. Mix the cornflour with a little water to make a paste and add it to the pan.
7. In go the prawns for about 1 minute.
8. Plate up and top with more spring onion.

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