Belfast Telegraph - Weekend - - FOOD -

WHAT 1tbsp 2 gar­lic rape­seed YOU’LL cloves, crushed NEED oil and finely chopped Knob of fresh root ginger, peeled and grated 1 red chilli, de­seeded and finely chopped 200g raw tiger prawns, shelled and de­veined 1tbsp Shaohs­ing rice wine or dry sherry 1 x 225g can of wa­ter chest­nuts, drained 1tsp chilli bean paste 1tbsp runny honey 1tbsp low-sodium light soy sauce 2 spring onions, cut on an an­gle into 1cm slices, to gar­nish METHOD Heat a wok over a high heat un­til smok­ing and add the rape­seed oil. Add the gar­lic, ginger and chilli and stir-fry for a few sec­onds to re­lease their aroma.

Add the tiger prawns and leave to sear and brown for a few sec­onds, then flip them over and cook for one minute.

Sea­son with the Shaohs­ing rice wine or dry sherry. Add the wa­ter chest­nuts and toss well, then add the chilli bean paste, honey and light soy sauce and toss for a few sec­onds to mix the sauces well.

Gar­nish with the spring onions and serve im­me­di­ately. SERVES 2

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