Ginger Garlic Prawn (Shrimp) Salad |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is called a salad, and it's good, but it's more like a stir-fry served over greens. I'm posting it for Daydream who is looking for prawn and salad type appetisers for Christmas. Ingredients:
2 teaspoons cornstarch |
1/4 cup vegetable stock |
2 tablespoons soy sauce |
2 teaspoons soft brown sugar |
2 tablespoons oil |
5 cloves garlic, finely chopped |
1 tablespoon finely grated ginger |
1 onion, sliced |
500 g raw prawns, peeled,deveined,tails intact |
1 carrot, julienned |
100 g snow peas, topped and tailed and sliced |
100 g green beans, cut into short lengths |
500 g watercress, well washed and drained |
1/4 cup roasted peanuts, roughly chopped |
Directions:
1. Combine the cornstarch and a little of the stock and stir until smooth, Add the remaining stock, soy and sugar.
2. Heat a wok over high heat and add a tablespoon of oil, swirling it around to coat the wok.
3. Stir-fry the ginger, garlic onion and prawns over high heat for 5 minutes, or until the prawns turn pink and are cooked through.
4. Remove from the wok.
5. Reheat the wok, add the remaining tablespoon of oil and stir-fry the carrot, celery, snow peas and beans for 3-4 minutes.
6. Pour the stir-fry sauce into the wok, and stir until the sauce boils and thickens.
7. Return the prawns to the wok and stir for 1-2 minutes to re-heat through.
8. Serve on a bed of watercress with the peanuts sprinkled over.
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