Thursday, January 12, 2012

Spicy Garlic Prawns with Vegetables

When I am looking for something quick and healthy, a stir-fry is the way to go.  They are so simple and so versatile.  You can create an amazing dish by throwing together the things you have on hand, or by randomly picking items that look great in the market.  The possibilities for sauces are virtually endless, and coming up with new combinations allows for the opportunity to explore new ingredients.  Tiger prawns coated with garlic chili sauce, broiled and served over a stir-fry of fresh green beans, carrots, baby corn and water chestnuts.  


1 pound tiger prawns, shelled
15 ounce can baby corn, sliced in half
8 ounce can water chestnuts, sliced
half pound fresh green beans, trimmed
2 carrots, peeled and sliced
1 cup stock
3 tbsp garlic chili paste
1 tbsp minced garlic
1 inch piece ginger, minced
2 tsp vegetable oil
2 tsp sesame oil
1 tbsp low sodium soy sauce
1/4 rice vinegar
1 tbsp cornstarch

Evenly coat the shrimp with chili paste, and, if possible, allow them to marinade 30 minutes.  When ready to cook lay them out on a parchment lined cookie sheet and cook by broiling for 15 to 20 minutes, or until pink.  [I cooked the prawns under the broiler setting in my oven.  As many ovens, and broilers, temperatures vary it’s a good idea to check these often to avoid over cooking.  After all, no one likes a rubbery prawn!]

For the veggies, throw the green beans into a steamer  and cook about 8 to 10 minutes.  In your wok, sauté the carrots and ginger until tender, add the stock, ginger, garlic, soy sauce, rice vinegar and whisk in the cornstarch, bring sauce to a simmer, then stir in the green beans and shrimp.

1 comment:

  1. This looks truly delicious, love those baby corn. Wonderful photo makes me hungry. Buzzed