Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, prawns with pak choi and baby corn. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Prawns with pak choi and baby corn is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Prawns with pak choi and baby corn is something which I have loved my whole life.
Great recipe for Prawns with pak choi and baby corn. Everyone loves a stir fry but there's a big difference between all the different styles and techniques out there. I make many variations of this depending on the.
To begin with this recipe, we must first prepare a few components. You can cook prawns with pak choi and baby corn using 12 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Prawns with pak choi and baby corn:
- Get 1 pack baby sweetcorn
- Take 3 small or 2 larger pak choi
- Make ready 180 g raw King prawns (I used frozen)
- Prepare 2 small cloves of garlic minced
- Get 1 cm ginger minced
- Get Chinese cooking wine (or dry Sherry)
- Prepare Sesame oil
- Prepare Cornflour
- Take Light soy sauce
- Make ready 1 pinch sugar
- Take 1 tiny bit of salt
- Get 1 little oil for frying (I use rice bran oil)
Season with Shaohsing wine or vegetable stock or water to create some steam to. For a simple weeknight meal, toss together Stir-Fried Shrimp and Bok Choy. All you need for a balanced meal is tossed together in this one-dish dinner. Packed with protein, flavour, colour and punch, this low-calorie, quick dinner will become a weekly favourite.
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.
In a wok or large saute pan heat the oil and sliced garlic over medium-high heat. The greens should be wilted and the mushrooms very tender. Once sizzling, add the mange tout, mushrooms, pak choi and baby corn. As the veggies begin to soften add the prawns and noodles, followed by the sauces and sugar. As everything mixes together smelling sweet and giving a little colour to the noodles - push it all to one side of the wok and tip in the beaten egg.
So that’s going to wrap this up for this special food prawns with pak choi and baby corn recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
