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Stir-fried Ginger Pork with Shiitake Mushrooms and Prawns
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Stir-fried Ginger Pork with Shiitake Mushrooms and Prawns
Serves: 4
Ingredients
- 200g raw, shelled prawns
- 1 bunch spring onions, finely sliced
- 1 teaspoon ginger, finely chopped
- 1 lime, finely grated
- 500g minced pork
- 5 tablespoons Kikkoman soy sauce
- 3 tablespoons sake
- 2 cloves garlic, finely chopped
- 1 teaspoon sugar
- 2 teaspoons cornflour
- 300g shiitake mushrooms
- 3 tablespoons vegetable oil
- 200g pak choi, roughly sliced
Method
- Clean the prawns by cutting along their back and removing the dark digestive cord. Rinse, pat dry and chop into smallish chunks. Set aside in a mixing bowl.
- Put the onions, ginger, lime zest, pork, 2 tablespoons soy sauce, 1 tablespoon of sake and half the garlic in a processor. Process in a few short bursts, so the mince is chopped finer but does not form a paste. Mix into the prawns and fold into 40 walnut-sized balls.
- Heat some oil in a large frying pan. As soon as it is sizzling hot, fry the pork balls in batches, for about 5 minutes per batch. Remove and chill until needed.
- Rip the mushrooms into large pieces, discarding their stems. Mix the remaining soy sauce and sake with the sugar, cornflour and 8 tablespoons of water. Set a large frying pan or wok over a high heat with the oil. When smoking hot, add the remaining garlic, mushrooms and pork balls. Stir-fry for a minute or two, then add the pak choi. After a few seconds, add the sauce mixture. Boil until it has thickened a little, then serve with steamed rice.
Comments
This recipe was first published in Fri Oct 01 01:00:00 BST 1999.
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