Very Quick Chinese Chip Shop Curry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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My son loves Chinese Take-Away Curries, so the challenge was to try and duplicate a typical meal (but add vegetables for health, colour and roundness) and put it together fairly quickly. The use here of a pre-prepared branded product is not our usual style, so we've given a link to a Curry Sauce, that sounds perfect, that you can use instead. Read more . Once we've tried that option ourselves - we'll update this recipe and let you know which is better. Ingredients:
2 tablespoons of vegetable oil |
1/2 pound of fresh or frozen uncooked prawns/shrimp |
2 sticks of celery - chopped |
2 spring/green onions - sliced lengthways into many 2-3 inch pieces |
1/2 an onion - minced |
1/2 a carrot - sliced then quartered |
1/2 a medium sized eggplant |
4 cloves of garlic - minced |
a teaspoon of mild curry powder |
* 8 teaspoons of 'bisto' chip shop curry sauce |
* or for the sauce try this which sounds great - chinese curry sauce |
http://uk.answers.yahoo.com/question/index qid=20070612150306aa1mkxf |
Directions:
1. Once chopped, put celery, carrots and sliced green onions in a bowl and set aside
2. Heat the oil in a wok or frying pan
3. Add the minced onion, garlic and curry powder - cook for 2/3 mins
4. Add the chopped eggplant until it soaks up most of the oil
5. Add the uncooked prawns/shrimp cook for about a minute
6. Toss the pan or turnover the prawns after 30 seconds
7. Add all the remaining vegetables from your bowl - cook for a further two minutes moving and stirring all the time
8. Lastly add the 'Bisto' curry sauce - pre-prepared ( 8 spoonfuls into 2 cups of boiling water & stir) to the wok
9. Cook for a further minute or so
10. Serve with rice or noodles - pretty damn close to the real thing!
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