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Crispy chilli prawns with braised pak choi
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Lee Kum Kee Oyster Sauce is a staple ingredient in many Chinese family recipes. It is usually added to noodle dishes with meat or drizzled over steamed vegetables
150g pack raw king prawns
1 tbsp soy sauce
1 medium Waitrose British Blacktail Free Range Egg, beaten
50g Cooks’ Ingredients Panko Breadcrumbs
150g Tilda Pure Basmati Rice
3 tbsp Lee Kum Kee Oyster Sauce
235g pack pak choi, halved lengthways
Bunch salad onions, trimmed
300g pack beansprouts
Vegetable oil for shallow frying
140g pack Waitrose Asian Fusion Hot Chilli Sauce
1. Cut deep slits down the length of the outside edge of each prawn and flatten open to butterfly, toss in the soy sauce and marinate for 10 minutes.
2. Drain and coat in the egg then coat in the breadcrumbs. Cook the rice to pack instructions, then drain.
3. Meanwhile, place 300ml water and oyster sauce in a large frying pan and add the pak choi, salad onions and beansprouts, cover and braise for 5 minutes.
4. Heat a little oil in a separate frying pan and fry the breaded prawns for 2 minutes, turning once until golden and cooked throughout, drain on sheets of kitchen towel.
5. Transfer the vegetables to a serving dish with a slotted spoon and keep warm, boil the juices for 5-6 minutes until reduced and syrupy then pour over the vegetables.
6. Soak up the remaining oil in the prawn pan with kitchen towel and heat the hot chilli sauce for 1 minute, stir in the prawns and toss quickly to coat, spoon on top of the braised vegetables and serve with the rice.
Typical values per serving:
This recipe was first published in February 2015.