Tuesday, 17 March 2015

Prawn Stir Fry

Sometimes there is nothing better than a simple, straightforward stir fry.  Crunchy fresh vegetables, prawns and noodles all coated in a zingy, lightly spicy sauce.  The leftovers make for a brilliant packed lunch as well!
I've tried a few packet sauces for stir fry from the supermarket, and have found every single one, without fail, to be utterly bland and flavourless.  I'm not sure what it is about pre-made stir fry sauces, but it seems as though companies are just afraid of tickling the taste buds. 
That is not what I want when I am eating my dinner.  I want flavour and zing with contrasting hot and sharp tang.  After being utterly fed up with the offerings, I stuck my head in my kitchen cupboards, pulled out every bottle of Asian inspired sauce I had and started pouring, tasting and tweaking in a bowl until I had created my own stir fry sauce that is, as far as I am concerned, a flavour sensation. 

Patent pending.

Prawn Stir Fry

200g packet raw king prawns (or chicken or lean strips of beef or pork)
1 packet stir fry vegetable mix (or make your own with chopped red and green peppers, shredded cabbage, baby corn, finely chopped red onion, diced courgette, mange tout, shredded carrot and broccoli)
1 x 350g packet bean sprouts
1 x 350g packet vermicelli noodles
Couple of handfuls sweet corn
1 teaspoon wok oil or vegetable oil
1 lime


2 tablespoons siriachi sauce
1 tablespoon rice wine vinegar
1 tablespoon hoisin sauce
2 teaspoons ground ginger (fresh would be better, peel and julienne 1 x inch strip of ginger, I didn't have any in the house though)
2 teaspoons chinese five spice
1 teaspoon toasted sesame oil
1 tablespoon dark soy sauce
1 tablepoon sesame seeds
Juice of 1 lime

Get everything lined up and the dressing pre-mixed before you turn the hob on.  Once the heat goes on, everything happens very quickly!
In a large wok (or deep frying pan if you don't have a wok) heat the oil.  When the oil is very hot (hold your hand over it, you should feel the heat on the palm of your hand almost instantly), throw in all of the mixed vegetables and stir continuously for 1 minute. 

Add the bean sprouts and noodles and stir for 1 more minute

Add the prawns and sweet corn and stir until all prawns turn pink.

Throw in the dressing and stir for a further minute or until everything is lightly coated.

Sprinkle some more sesame seeds on the top and serve with the lime cut into wedges.

If you can eat this with chopsticks, then I commend you.  I'm normally not too bad when I use them, but for some reason I really struggle with noodles, and this dish has oodles of noodles!
By the way, did you know that elephants are a symbol of good luck and good fortune in Asian cultures?  I have a few elephant statues and ornaments in my house, and my grandmother always taught me to make sure that the elephants' trunk points towards the entrance of the house. That way only good fortune will ever enter.

It's probably all supersititious nonsense, but I still make sure that all my elephants always have their trunks pointing at the front door, no matter where they are.
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