Made This Recipe? Add Your Photo
This is out of my Asian cookbook...enjoy!
Make and share this Stir-Fried Prawns With Leeks recipe from Food.com.
- Peel and devein the prawns, leaving the tails intact.
- Rinse the leeks well. Cut them first into 1 1/2 inch lengths and then lengthways into fine shreds.
- Slit open the chilli, remove and discard the seeds and cut the flesh into fine shreds.
- Cut the ginger into fine shreds.
- Heat a little of the oil in a wok and stir-fry the prawns in batches until just pink; remove from the wok.
- Add the remaining oil and stir-fry the leeks, chilli and ginger over high heat for 40 seconds, then push to one side of the wok.
- Return the prawns to the wok and stir-fry for about 1 1/2 minutes, or until just cooked through.
- Add the soy sauce and mirin to the pan.
- Mix the chicken broth and cornstarch and pour inches.
- Cook on high heat, stirring, until thickened.
- Serve immediately.
Very easy, and nice flavours - I only used a little chilli, and used shrimp rather than prawns because my toddler prefers the slightly-less-fishy taste. <br/><br/>The only thing I didn't love was the thickening the sauce with cornflour: it weighed it all down a bit for my mind. I think it would have been a lot fresher and crisper without the cornflour, and might have benefited from some finely sliced celery to keep it fresh and moist instead.
Great dinner! I used shrimp also and added a basket of cherry tomatoes. Served with pineapple. Thanks for sharing!