Wok Prawns with Pak Choi Vegetables
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 bunch pak choi (approx. 500 g)
- 250 g broccoli (frozen) or 1 head fresher
- 1 medium onion (s), red
- 1 chilli pepper (s), red, hot
- 4 clove (s) garlic
- 24 prawn (s), raw, frozen with shell
- 2 tablespoon sesame oil
- 3 tablespoon soy sauce or oyster sauce
- 1 tablespoon fish sauce
Print Recipe
Pin Recipe Instructions
- Cut off the stalk of the pak choi and wash the leaves. Cut the leaves just below the stem (the actual leaves stay whole) and cut the stems into bite-sized pieces. Anything can be used.
- Thaw the broccoli florets or, if fresh broccoli is used, cut it into florets and blanch them in boiling water for 3 minutes.
- Thaw the prawns, peel them and remove the intestines. Cut the onion into large pieces (not too small). Cut and / or chop the chilli into fine rings, finely chop the garlic.
- Heat some sesame oil in a wok or a large pan and briefly sauté the onion, garlic and chilli. Add broccoli and pak choi and cook for about 5 minutes, swirling frequently. The vegetables should still have bite. Then add soy sauce or oyster sauce and fish sauce and mix.
- At the same time fry the prawns in a little sesame oil in a second pan for about 1 minute on each side until they have turned red. I use a second pan as the vegetables may give off some water.
- When the prawns are cooked and the vegetables are ready, place the prawns in the wok and toss all the ingredients for another minute. Rice goes well with it.
- You can use other vegetables (e.g. spring onions, carrots, etc.) as desired. You can also replace the prawns with fried chicken breast strips or make the recipe purely vegetarian.
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