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STIR FRIES cont'd
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.
32
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
/
cup coconut cream
2
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.
STIR FRIES cont'd
STIR FRIED SEAFOOD
WITH RICE NOODLES
Serves 4-6
1 tablespoon peanut oil
1 tablespoon ginger, cut into matchsticks
1 garlic clove diced
500g mixed seafood (Marinara mix)
2 tablespoons light soy sauce
1 x cup chicken stock
200g fresh rice noodles, sliced
1 x 250g can baby corn
1. Heat the wok on high sear setting, add
the oil then garlic and ginger, cook for
2 minutes or until the ginger is fragrant.
2. Add the seafood and stir for a few
minutes to infuse the flavours, add the
soy and stock then bring the mixture
to the boil.
3. Add the noodles, corn, and stir
to heat through.
Serve with sliced green shallots.
CHILLI CHICKEN WITH
SINGAPORE NOODLES
Serves 4-6
6 chicken thighs
1
1
/
cups sweet chilli sauce
2
1 tablespoon vegetable oil
1
/
cup chicken stock
2
2 sticks celery, finely sliced
1 x 410g can champignon mushrooms
1 x 350g packet of fresh Singapore noodles
100g bean shoots
1. Marinate the chicken in the sweet chilli
sauce for 2 hours or overnight.
2. Heat the wok on high sear setting, add
the oil and seal the chicken thighs on
each side.
3. Remove the chicken thighs and
slice them.
4. Add the chicken stock, celery, and
mushrooms and bring to the boil, add the
noodles and cook for 2-3 minutes to
heat through.
5. Add the chicken and bean shoots, heat
the chicken through and serve.
Serve with naan bread.
33
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