Crispy chilli prawns with braised pak choi

Name: Crispy chilli prawns with braised pak choi
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 2
Ingredients: 150 g raw king prawns; 1 tbsp soy sauce; 1 medium Waitrose British Blacktail Free Range Egg, beaten; 50 g Cooks’ Ingredients Panko Breadcrumbs; 150 g Tilda Pure Basmati Rice; 3 tbsp Lee Kum Kee Oyster Sauce; 235 g pak choi, halved lengthways; Bunch salad onions, trimmed; 300 g beansprouts; Vegetable oil for shallow frying; 140 g Waitrose Asian Fusion Hot Chilli Sauce

Lee Kum Kee Oyster Sauce is a staple ingredient in many Chinese family recipes. Here, it compliments the crispy, panko breadcrumb-fried prawns beautifully.

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Serves2
CourseMain meal
Prepare20 mins
Cook12 mins
Total time32 mins

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Ingredients

150g 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 pak choi, halved lengthways
Bunch salad onions, trimmed
300g beansprouts
Vegetable oil for shallow frying
140g Waitrose Asian Fusion Hot Chilli Sauce

Method

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.
Drain and coat in the egg then coat in the breadcrumbs. Cook the rice to pack instructions, then drain.
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.
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.
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.
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.