Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, prawns with pak choi and baby corn. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Heat the oil in a frying pan and fry the baby corn and sugar snaps. Good Food cooks with pak choi, a leafy green Chinese cabbage that's ideal for stir-fries or can be steamed till soft in a vegetable side dish. Halve the babycorn lengthways and roughly chop.
Prawns with pak choi and baby corn is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Prawns with pak choi and baby corn is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have 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
- Take 180 g raw King prawns (I used frozen)
- Make ready 2 small cloves of garlic minced
- Make ready 1 cm ginger minced
- Prepare Chinese cooking wine (or dry Sherry)
- Prepare Sesame oil
- Take Cornflour
- Prepare Light soy sauce
- Make ready 1 pinch sugar
- Make ready 1 tiny bit of salt
- Prepare 1 little oil for frying (I use rice bran oil)
Crumble in the stock cube and add the frozen ginger. Add the baby corn and the cod, then bring back to a simmer. The Best Pak Choi Recipes on Yummly Spicy Pak Choi With Sesame Sauce, Duck Legs With Pak Choi, Stir-fried Pak Choi With Sesame Sauce. toasted sesame dressing, coconut aminos, baby bok choy.
Steps 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.
Chicken Teriyaki With Udon Noodles, Pak Choi, And Sesame. Divide among four deep bowls and serve. 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. You can use sriracha - or another Asian hot sauce - instead but add it to taste.
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