Ingredients
-
1 1/2
-
2
-
1
-
1 1/4
-
3
-
2
-
1
-
1/3
-
1
-
-
-
-
-
-
Directions
Stir-Fried Prawns With Leeks, This is out of my Asian cookbook…enjoy!, Great dinner! used shrimp also and added a basket of cherry tomatoes. Served with pineapple. Thanks for sharing!, Very easy, and nice flavours – I only used a little chilli, and used shrimp rather than prawns because my toddler prefers the slightly-less-fishy taste.
The only thing I didn’t love was the thickening the sauce with cornflour: it weighed it all down a bit for my mind. I think it would have been a lot fresher and crisper without the cornflour, and might have benefited from some finely sliced celery to keep it fresh and moist instead.
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Steps
|
1
Done
|
Peel and Devein the Prawns, Leaving the Tails Intact. |
|
2
Done
|
Rinse the Leeks Well. Cut Them First Into 1 1/2 Inch Lengths and Then Lengthways Into Fine Shreds. |
|
3
Done
|
Slit Open the Chilli, Remove and Discard the Seeds and Cut the Flesh Into Fine Shreds. |
|
4
Done
|
Cut the Ginger Into Fine Shreds. |
|
5
Done
|
Heat a Little of the Oil in a Wok and Stir-Fry the Prawns in Batches Until Just Pink; Remove from the Wok. |
|
6
Done
|
Add the Remaining Oil and Stir-Fry the Leeks, Chilli and Ginger Over High Heat For 40 Seconds, Then Push to One Side of the Wok. |
|
7
Done
|
Return the Prawns to the Wok and Stir-Fry For About 1 1/2 Minutes, or Until Just Cooked Through. |
|
8
Done
|
Add the Soy Sauce and Mirin to the Pan. |
|
9
Done
|
Mix the Chicken Broth and Cornstarch and Pour Inches. |
|
10
Done
|
Cook on High Heat, Stirring, Until Thickened. |
