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.