Recipe by I'mPat
This is from the local Western Australia newspaper. After making this we made some changes - the original recipe called for a 1/4 cup each of mint and coriander (cilantro) leaves. We have also added some cornflour and changed the direction a little. The preparation time allows for peeling prawns.
Top Review by mama smurf
This was delicious!! Definately a keeper in my Favorites of 2013. I made as directed only using half the shrimp and left the sauce at the full amount to have enough of it to serve over some jasmine rice. Served this with asian cucumbers. All I can say is that I'm soooo glad I picked this recipe for Zaar Chef Alphabet Soup tag game 2013. Thank you for posting.
- 2 tablespoons vegetable oil
- 1 kg prawns (raw large peeled down to the last joint and deviened, I prefer to totally peel)
- 1 tablespoon garlic (minced or crushed)
- 2 tablespoons fresh ginger (finely chopped or grated)
- 1 red chile (chopped with or without seeds to your taste)
- 1 cup chicken stock
- 2 tablespoons light soy sauce
- 4 spring onions (scallions cut into 4 cm lenghts)
- 1 teaspoon cornflour (corn starch)
- 1 tablespoon water
- 1⁄8 cup basil leaves (roughly chopped)
- 1⁄8 cup oregano leaves (roughly chopped)
- steamed rice, to serve
Directions See How It's Made
- Heat a wok to very hot and add the vegetable oil.
- Blend water and cornflour.
- Add the prawns, garlic, ginger and chilli and stir-fry until the prawns change colour.
- Remove with slotted spoon and set to one side.
- Add the stock and bring to the boil, add the soy sauce and the blended cornflour/water mix, stir until thickens.
- Add the spring onions and the prawns and heat through.
- Fold through the herbs and serve with steamed rice.