STIR FRY PRAWNS WITH
SNOWPEAS AND
OYSTER SAUCE
Serves 4-6
1 tablespoon peanut oil
1 medium carrot peeled and finely sliced
150g snowpeas
1 clove garlic, finely sliced
1 teaspoon grated ginger
32 medium green prawns, peeled
and de-veined
2 tablespoons oyster sauce
1 cup green onions cut into 3cm pieces
1. Heat the wok on high sear setting, add
the oil and stir fry the carrots and
snowpeas cook for 3 minutes
then remove.
2. Add the garlic and ginger to the wok and
cook for a minute before adding the
prawns, cook the prawns until they
turn red.
3. Return the vegetables to the wok, add
the oyster sauce and green onions, cook
until the prawns are coated in sauce.
Serve with boiled rice.
SATE PRAWNS
Serves 4-6
32 medium green prawns, peeled
and de-veined
1 teaspoon ground coriander
1 teaspoon ground cumin
1 clove garlic, finely chopped
1 small chilli seeds removed, finely sliced
2 tablespoons light olive oil
1 small brown onion, diced
1 cup crunchy peanut butter
1
/
2
cup coconut cream
2 teaspoons soy sauce
1 tablespoon lemon juice
1. Mix the prawns with the ground spices,
garlic, and chilli.
2. Heat the wok on high sear setting, add
the oil then prawns cook for 2 minutes
and remove.
3. Add the onion and stir fry until soft, add
the peanut butter, coconut cream and
soy sauce, bring to the boil then add the
prawns and lemon juice continue to cook
until the prawns have heated through.
Serve with steamed jasmine rice.
29
STIR FRIED CHINESE
GREEN VEGETABLES
Serves 4
1 tablespoon peanut oil
1 bunch Chinese green vegetables cut into
5cm pieces washed (bok choy, choy sum
or Chinese broccoli)
1 teaspoon garlic crushed
2 teaspoons soy sauce
2 tablespoons oyster sauce
1. Heat the wok on high sear setting, add
the oil then the remaining ingredients
apart from the oyster and soy sauce.
2. When the vegetables have wilted add the
oyster and soy sauce, and cook for
1 minute.
Serve as an accompaniment.
GINGER AND CORIANDER
CALAMARI WITH
RICE NOODLES
Serves 4
1kg squid tubes
1 tablespoons of pureed ginger
1
/
2
bunch of coriander, well washed
2 tablespoon peanut oil
1 teaspoon fish sauce
1
/
2
tablespoon sesame oil
1 red capsicum cut into triangles
1 punnet of baby corn cut in half
1 x 200g packet of fresh rice noodles (sliced
into 1cm strips if not already sliced)
1
/
2
bunch Thai basil leaves
1. Cut squid hoods open, clean and remove
quill from squid hood.
2. Cut shallow diagonal slashes in
criss- cross pattern on the inside of
the squid, then cut into small triangles.
3. Place the ginger, roots and steams of the
coriander and
1
/
2
the peanut oil into a
food processor to form a paste.
4. Marinate the calamari with the paste and
ad the fish sauce. This mixture can be
used immediately or left for 24 hrs.
5. Heat the wok on high sear setting, add
the remaining oil, add the calamari and
cook for 2 minutes add the remaining
ingredients and cook until the noodles
have heated through.
6. Before serving mix the sesame oil
and basil leaves into the stir fry.
Serve with steamed jasmine rice.
STIR-FRIES cont’d
STIR-FRIES cont’d
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