Prawns with Ginger

This recipe was inspired by the takeaway classic, Prawns with Ginger and Spring Onions.

The only thing was, I didn't have any spring onions and I wanted to increase the amount of vegetables.  This is what I made up, I hope you enjoy (I did!)

Prawns with Ginger - Serves 1

Ingredients

10 large peeled raw prawns (shrimp) - defrosted if frozen
Approx 10 mange tout (snow peas)
1 baby pak choi
1/2 tsp oil
2 cm (just less than an inch) ginger
1 clove of garlic
1/2 tsp sugar
1/2 tsp cornflour (cornstarch)
2 tsp soy sauce or tamari
1/2 tsp sesame oil
pinch chilli flakes
1 tbsp water

Method

Put rice on to cook if having.

Heat the oil in a wok or frying pan.  In the meantime, devein the prawns. I don't always do this if I'm being lazy as nowadays whatever they do, there seems to be very little if any issues with the "veins" (I'm being euphemistic here) but by deveining they also look nicer in my opinion.  Mix the sugar, cornflour, soy, sesame oil, chilli and water together in a small cup.  Slice the ginger and garlic into very fine julienne strips.

Add the garlic and ginger to the oil and almost immediately, the prawns.  Stir fry for a couple of minutes until the prawns are nearly cooked.  Add in the mange tout and sauce, stir for a few seconds then add in the pak choi, cook for a few more seconds until slightly wilted and serve.  You can add extra water at any point if it looks too dry or if it's about to burn.

Serve with boiled rice and feel smug it would have taken you longer to phone through your order to your local takeaway.

Linked up to recipe of the week.