Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, prawns with pak choi and baby corn. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Prawns with pak choi and baby corn is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Prawns with pak choi and baby corn is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can have prawns with pak choi and baby corn using 12 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Prawns with pak choi and baby corn:
- Make ready 1 pack baby sweetcorn
- Take 3 small or 2 larger pak choi
- Make ready 180 g raw King prawns (I used frozen)
- Make ready 2 small cloves of garlic minced
- Make ready 1 cm ginger minced
- Get Chinese cooking wine (or dry Sherry)
- Prepare Sesame oil
- Get Cornflour
- Get Light soy sauce
- Prepare 1 pinch sugar
- Prepare 1 tiny bit of salt
- Get 1 little oil for frying (I use rice bran oil)
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. You can use sriracha - or another Asian hot sauce - instead but add it to taste. Divide among four deep bowls and serve.
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.
You can use sriracha - or another Asian hot sauce - instead but add it to taste. Divide among four deep bowls and serve. Spoon the traybake onto two plates, pour over the tamarind dressing, scatter with the coriander and serve immediately. The Best Pak Choi Recipes on Yummly Spicy Pak Choi With Sesame Sauce, Duck Legs With Pak Choi, Stir-fried Pak Choi With Sesame Sauce. toasted sesame dressing, coconut aminos, baby bok choy.
So that is going to wrap this up with this exceptional food prawns with pak choi and baby corn recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
