Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, prawns with pak choi and baby corn. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Pak choi and baby corn stir-fry. 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.
Prawns with pak choi and baby corn is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Prawns with pak choi and baby corn is something that I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook prawns with pak choi and baby corn using 12 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Prawns with pak choi and baby corn:
- Prepare 1 pack baby sweetcorn
- Get 3 small or 2 larger pak choi
- Get 180 g raw King prawns (I used frozen)
- Get 2 small cloves of garlic minced
- Make ready 1 cm ginger minced
- Make ready Chinese cooking wine (or dry Sherry)
- Make ready Sesame oil
- Get Cornflour
- Make ready Light soy sauce
- Take 1 pinch sugar
- Get 1 tiny bit of salt
- Get 1 little oil for frying (I use rice bran oil)
Baby cabbages make a partial, but workable, substitute. Cut the pak choi in half vertically. Divide among four deep bowls and serve. To kick off the new year on this blog here's a healthy, quick and delicious dish of pak choi and broccoli with soy sauce and garlic.
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.
After that, put pak choi and tomatoes. You can also put egg at this point. Lastly, pour corn flower water and cook it until the soup become thick. Spoon the traybake onto two plates, pour over the tamarind dressing, scatter with the coriander and serve immediately. Fresh and healthy baby pak choi recipe that involves only blanching and minimal ingredients.
So that’s going to wrap this up for this special food prawns with pak choi and baby corn recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
