15 Minute Tiger Prawns With Chinese Greens Recipes

Steps:

• Mix the lime zest and juice with the fish sauce, soy sauce, sweet chilli sauce, water & cornflour. Set aside.
• Heat the oil in a wok or large frying pan & stir fry the pak choi for 2 minutes. Remove from pan and stir fry prawns until cooked - turn pink or heated through if already cooked.
• Put pak choi back in wok with prawns. Add the sauce and cook until simmering point. Mix well and serve with fresh white rice.

Steps:

• Open the coconut milk, pour the thin milk into a jug, keeping back any thick coconut cream. Scoop the coconut cream into a blender. Add 2-3 tbsp of the coconut milk plus curry paste, sugar and coriander stalks and blend to a smooth paste. Heat a wok, tip in the paste, stir fry for 1-2 mins, then pour in the remaining milk from the jug.
• Bring to a simmer, then add the prawns and spinach. Cook until the prawns are heated through and spinach has wilted. Add lime juice and fish sauce, then spoon into bowls. Scatter over coriander leaves and serve with plain rice or noodles.

Steps:

• In a blender, puree spinach with water still clinging to leaves, adding more water from bowl, if necessary. Transfer puree to a large glass measuring cup; cover with plastic wrap, and refrigerate overnight.
• Puree will separate overnight; pour off reserved liquid, and discard.
• Combine in a medium bowl shrimp, spinach puree, egg white, cornstarch, and 1/2 teaspoon salt; mix until well incorporated.
• Bring a large pot of water to a boil. Fit a large bowl with a strainer; set aside. Heat a wok over medium-high heat. Add 1/2 cup oil, and swirl to coat wok. When oil is very hot, add shrimp; stir-fry for 1 minute. Add peppers, carrots, water chestnuts, and mushrooms; stir-fry for 30 seconds. Drain in prepared strainer; set aside.
• In a small bowl, stir to combine potato starch and 2 tablespoons water; set aside. Heat wok again over medium-high heat; add remaining 2 tablespoons oil, and swirl to coat. Add garlic, scallions, ginger, and chile. Stir-fry until fragrant. Stir in potato starch mixture, chicken stock, rice wine, and 1/2 teaspoon salt. Add drained shrimp mixture and cashews; cook until thickened, about 1 minute. Remove from heat. Drizzle with sesame oil.
• Meanwhile, add salt and noodles to boiling water. Cook until tender, about 1 minute. Drain, and transfer to a platter. Top with shrimp mixture; serve immediately.

Steps:

• Soak 12 wooden skewers in water for 20 minutes. Preheat a griller (broiler) on high.
• Combine all the Honey-Lime Butter ingredients in a small food processor fitted with the metal blade or in a blender, including paprika to taste. Process until smooth. Using a spatula, transfer to a small, heavy pan and place over low heat. Cook gently for 5 minutes to blend the flavors. Set aside.
• Prepare a heatproof grilling plate or barbecue plate by lining with heavy-duty aluminum foil. Drain the skewers and thread 2 prawns onto each of the skewers. Arrange the skewers on the foil-covered plate. Brush the prawns with some of the butter.
• Grill or broil, turning once and brushing with the butter to keep the prawns moist and well flavored, until cooked through, about 2 minutes on each side.
• Transfer to warmed individual plates and garnish with the coriander sprigs and lime halves. Best served immediately.