© 2019 Ching He Huang. All rights reserved.

Tiger Prawn With Sweetcorn And Chilli

Serves : 2 Preparation 5 mins Cooking 5 mins Total 10
Nutrition facts: 327.00 calories 23.00g protein 14.50g carbs 5.10g sugars 19.90g fat 3.50g 3.00g fibre 814.00mg sodium
Ingredients: 2 tablespoons Groundnut oil 1 inch piece of fresh root, peeled and grated Ginger 200g Large, shell on, head and tail on, deveined, cleaned, rinsed in cold water Tiger prawn 3 tablespoon, or dry sherry Shaosing rice wine 2 small, deseeded and finely chopped Fresno chilli 2, kernels removed Whole Sweetcorn 2 tablespoons Low sodium light soy sauce 1 tablespoon Rice vinegar 1 tablespoon Rice vinegar 1 dash Chilli oil 1 tablespoon Toasted sesame oil For the garnish: 1 large, finely sliced (optional) Spring onion A quick and tasty stir-fry that is symbolic too.

Tiger Prawn With Sweetcorn And Chilli

  1. Serves : 2
  2. Preparation time 5 Minutes
  3. Cooking time 5 Minutes
per serving

Cals


327.00

Protein (g)


23.00

Carbs (g)


14.50

Sugars (g)


5.10

Fat (g)


19.90

Sat Fat (g)


3.50

Fibre (g)


3.00

Sodium (mg)


814.00

Source from

Ching He Huang Web Site

About the recipe

main courses

A quick and tasty stir-fry that is symbolic too.

Ingredients
  • Groundnut oil - 2 tablespoons
  • Ginger - 1 inch piece of fresh root, peeled and grated
  • Tiger prawn - 200g Large, shell on, head and tail on, deveined, cleaned, rinsed in cold water
  • Shaosing rice wine - 3 tablespoon, or dry sherry
  • Fresno chilli - 2 small, deseeded and finely chopped
  • Whole Sweetcorn - 2, kernels removed
  • Low sodium light soy sauce - 2 tablespoons
  • Rice vinegar - 1 tablespoon
  • Rice vinegar - 1 tablespoon
  • Chilli oil - 1 dash
  • Toasted sesame oil - 1 tablespoon
For the garnish
  • Spring onion - 1 large, finely sliced (optional)

Steps

  • Heat a wok over high heat until smoking and add the groundnut oil. Swirl the oil in the wok and add the ginger and very quickly stir for a few seconds. Then add in the prawns. Cook the prawns for 1 minute tossing them in the wok then add in the Shaosing rice wine and try to catch the flame by tilting the wok near the flames of the gas burner (be careful when doing this).
  • Add in the chilli and the Sweetcorn kernels, cooking, tossing and stirring for 1 minute. Then add the low sodium light soy sauce, clear rice vinegar, chilli oil and the toasted sesame oil cooking for another minute until all the shells of the prawns have turned pink and are cooked through and the Sweetcorn kernels have softened. Give it a final stir and then transfer to a serving dish. Garnish with sliced spring onions and serve with brown or Jasmine rice.
Ingredients
  • Groundnut oil - 2 tablespoons
  • Ginger - 1 inch piece of fresh root, peeled and grated
  • Tiger prawn - 200g Large, shell on, head and tail on, deveined, cleaned, rinsed in cold water
  • Shaosing rice wine - 3 tablespoon, or dry sherry
  • Fresno chilli - 2 small, deseeded and finely chopped
  • Whole Sweetcorn - 2, kernels removed
  • Low sodium light soy sauce - 2 tablespoons
  • Rice vinegar - 1 tablespoon
  • Rice vinegar - 1 tablespoon
  • Chilli oil - 1 dash
  • Toasted sesame oil - 1 tablespoon
For the garnish
  • Spring onion - 1 large, finely sliced (optional)