King Prawns with Satay Sauce
2 tablespoons oil
200g (7oz) king prawns (peeled and de-veined)
½ teaspoon chopped garlic
¼ small onion sliced
¼ green pepper sliced
3 mushrooms quartered
¼ cup bamboo shoot slices
200ml (1 cup) chicken stock or water
½ teaspoon salt
½ teaspoon msg
¼ teaspoon sugar
1 tablespoon dark soy sauce
1 tablespoon satay sauce (Jimmy- Satay sauce)
½ teaspoon sesame oil
1 teaspoon shaoxing rice wine
1 tablespoon cornflour
3 tablespoons water
1. Heat a wok or pan until hot.
2. Add 2 tablespoons oil and heat until smoky. Add the king prawns and stir fry for 20 seconds.
3. Turn to low heat and add the garlic.
4. Add the onions, green peppers, mushrooms, bamboo shoots and stir fry for 1 minute.
5. Turn to high heat. Add the chicken stock and cook for 4 minutes.
6. Mix in the salt, msg, sugar, dark soy sauce and stir in well. The satay sauce can finally be added.
7. Mix the cornflour with the water to create a watery paste.
8. Add the rice wine and sesame oil and slowly add the cornflour mixture. Stir the mixture in while it thickens (do not add all the cornflour mixture as it can create a dish that is too thick, by adding it slowly you can gauge how thick the dish will be!).
Seafood Paradise
2 tablespoons oil
225g (½ lb) seafood
½ teaspoon chopped garlic
½ small onion sliced
¼ green pepper thinly sliced
4 mushrooms (cut into quarters)
2 leaves from Chinese cabbage
¼ can bamboo shoots
2 mange tout peas
¼ can baby corn
¼ can straw mushrooms
2 Chinese mushrooms
¾ teaspoon salt
¾ teaspoon msg
½ teaspoon sugar
1tablespoon dark soy sauce
1 teaspoon light soy sauce
1 teaspoon oyster sauce
½ teaspoon sesame oil
1 teaspoon shaoxing rice wine
1 tablespoon cornflour
3 tablespoon water
1. Heat a wok or pan until hot.
2. Add 2 tablespoons oil and heat until smoky, add the seafood and stir fry for 2 minutes.
3. Turn to low heat and add the garlic, stir fry for 15 seconds.
4. Add the onions, green peppers, mushrooms, Chinese cabbage, bamboo shoots, mange tout peas, baby corn, straw mushrooms and Chinese mushrooms. Stir fry for 1 minute before adding the chicken stock and cook for 4 minutes.
5. Mix in the salt, msg, sugar, light soy sauce, dark soy sauce, oyster sauce and stir in well.
6. Mix the cornflour with the water to create a watery paste.
7. Turn to high heat and add the rice wine and sesame oil and slowly add the cornflour mixture. Stir the mixture in while it thickens.
Tip: You can add any seafood of choice. We use king prawns, squid, scallops and fish cake
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