Better Homes and Gardens (Australia)

HONEY SESAME KING PRAWNS SATAY TOFU AND VEGETABLES

-

Preparatio­n time 20 mins Cooking time 10 mins Serves 4

24 medium king green prawns,

peeled, deveined, tails intact 1/4 cup cornflour Vegetable oil, for shallow-frying 1/4 cup honey

1/4 cup Chinese cooking wine 2 Tbsp light soy sauce,

plus extra 2 tsp

2 cloves garlic, crushed 1 Lebanese cucumber, halved,

seeds removed, thinly sliced 1 carrot, julienned

2 shallots, shredded

1 bunch coriander sprigs, leaves

picked

1/2 tsp sesame oil

Betel leaves, to serve (optional) 1 Tbsp sesame seeds, toasted

STEP 1 In a bowl, combine prawns and cornflour, tossing to coat.

STEP 2 In a wok, heat oil on high. Shallow-fry prawns in 2 batches, for 1-2 minutes. Drain on paper towel.

STEP 3 In a clean wok, combine honey, cooking wine, soy and garlic. Bring to the boil, then immediatel­y remove from heat.

STEP 4 Toss vegies and coriander with extra soy and sesame oil. Arrange betel leaves, if using, on a platter, top with vegies and prawns, drizzle with honey mixture and sprinkle with seeds. Serve.

Meat-free Mondays just got an upgrade with this delish veg-packed dish, starring satay sauce – homemade, not storebough­t – and fried tofu puffs, all served on a bed of rice noodles.

 ?? ??
 ?? ??

Newspapers in English

Newspapers from Australia