Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, prawns with pak choi and baby corn. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Prawns with pak choi and baby corn is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Prawns with pak choi and baby corn is something that I’ve 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. Heat the wok until it's very hot then add the oil.
To get started with this particular recipe, we must first prepare a few ingredients. 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:
- Take 1 pack baby sweetcorn
- Take 3 small or 2 larger pak choi
- Prepare 180 g raw King prawns (I used frozen)
- Prepare 2 small cloves of garlic minced
- Make ready 1 cm ginger minced
- Make ready Chinese cooking wine (or dry Sherry)
- Make ready Sesame oil
- Make ready Cornflour
- Prepare Light soy sauce
- Get 1 pinch sugar
- Take 1 tiny bit of salt
- Take 1 little oil for frying (I use rice bran oil)
Add the tiger prawns and leave to sear. Chicken sliced and King Prawns peeled (if necessary) Baby corn quartered parallel to the length. Bamboo shoots chopped parallel to the length Trim the base of the pak choi, seperate leaves and half parallel to the length Whisk broth, soy sauce, rice wine, sesame oil and cornstarch in a medium bowl. Wok fried soba noodles, pak choi, broccoli, baby corn, mushroom, vegetable bowl, chili paste, and tofu in a sweet and spicy kung po sauce.
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.
Method Heat the oil in a wok or large frying pan and stir fry the garlic, chilli and ginger for one minute. Add the red pepper and pak choi and stir fry for a further minute. Give the sauce a good stir and add it to the pan along with the tofu. Fast Food Good Food Recipes Recipe. Broccoli, Sweet corn, Pak Choi and Prawn noodle stir-fry Recipe.
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