Prawns With Asparagus
- 175 g/ 6 oz fresh asparagus, cut into 2.5 cm (1 inch) pieces
- 4 tbsp dry sherry
- 1 tsp light soy sauce
- 500 g/ 1 lb peeled prawns
- 2 tbsp oil
- 2 cloves garlic, thinly sliced
- 2 tsp finely chopped root ginger
- 4 spring onions, chopped
- Blanch the asparagus in boiling salted water for 2 minutes; drain well and set aside.
- Mix the sherry and soy sauce together in a large bowl. Stir in the prawns and leave to stand for 15 minutes.
- Heat the oil in a wok and quickly stir-fry the garlic, ginger and half the spring onions. Add the prawns and marinade, and the asparagus and stir-fry for 1 to 2 minutes, until the ingredients are hot.
- Transfer to a warmed serving dish and sprinkle with the remaining spring onions. Serve immediately.
Enjoy your meal!
Source: Sainsbury’s Stand-Up Cookbook: Wok Dishes”, 1985 by Caroline Ellwood
Posted in Chinese, Dishes, F word
Tagged asparagus, Caroline Ellwood, chinese recipe, dry sherry, easy recipe, fish recipe, ginger, light soy sauce, prawn, prawns, prawns and asparagus recipe, prawns recipe, sainsbury's stand-up cookbook: wok dishes, seafood, seafood recipe, sherry, spring onion, wok
A well known recipe from Thailand, a typical Thai fast food…To be honest is not the unhealthy choice of western fast food but because it is done rapidly, well, it is fast, like most Asian recipes… My source is Vatcharin Bhumichitr’ book, “Vatch’s Thai Cookbook”, 2004. I followed it and I really enjoyed it. Hope you will enjoy it too.
Fried Rice With Basil and Prawns/ Shrimp
— Khao Pad Krapow Gung —
- 2 tbsp vegetable oil
- 2 garlic cloves, finely chopped
- 2 small fresh red chilies, finely chopped
- 4 oz/ 120 g peeled raw prawns/ shrimp
- 1 tbsp fish sauce
- 1/4 tsp sugar
- 1 tbsp light soy sauce
- 20 fresh holy basil leaves
- 8 oz/ 240 g/ 1 1/4 cups boiled fragrant rice
- 1 small onion, slivered
- 1/2 red or green sweet pepper, slivered
- In a wok of frying pan, over a high heat, heat the oil until a light haze appears. Add the garlic and fry until golden brown. Add the chilies and the prawns and stir quickly to mix. Add the fish sauce, sugar and soy sauce. Stir-fry until the prawns are cooked through. Add the basil leaves and stir. Add the cooked rice and stir thoroughly. Add the onion and the sweet pepper and stir quickly to mix. Turn on to a serving dish.
Thaan hai aroi na khrap/kha!
Posted in Dishes, F word, Fish and Seafood, Thai
Tagged basil, fried rice, fried rice recipe, fried rice with basil and prawns/ shrimp recipe, Khao Pad Krapow Gung, prawns, prawns recipe, shrimp, shrimp recipe, thai chef, thai fast food, thai recipe, vatch's thai cookbook, vatcharin bhumichitr