Sunday, 22 February 2015
Hot spicy prawns, vegetable stir fry ... more Chinese New Year deliciousness
I am not practised in chinese cooking, but I do give it a go now and again. I was proud of tonight's dishes. The spring rolls were from a chinese supermarket - they should be fried (deep fried or shallow fried is less important) and not baked for good tasty crispiness.
Dip in sweet chili sauce.
Stir fry spring onions in peanut oil.
Add prawns and spices, toss about for a couple of minutes.
Chinese 5 spice
Chinese rice wine
Light soy sauce
Toasted sesame oil
1. Prepare all veg and cut into bite sized pieces.
2. Heat peanut oil in wok.
3. Add spring onions, then hard veg, then spices, tossing all the time.
4. Splosh in wine and vinegar - then tomato ketchup and soy sauce to taste.
5. Just before serving toss in pak choi leaves, beans sprouts and a tiny hint of sesame oil.
I preferred this to the noodles earlier in the week, but both were delicious.