Braised Prawns With Vegetables Recipes

Steps:

• Shell and devein prawns.
• Cut broccoli thick pieces, drain mushrooms, drain bamboo shoots and cut into thin slices.
• Heat oil, add prawns, saute quickly until tender and light pink, approximately 3 minutes.
• Add the bamboo shoots, broccoli and mushrooms to the pan, toss well.
• Blend cornflour with stock, oyster sauce, salt and pepper, sugar and ginger. Bring to the boil.
• Stir continuously and cook for one minute.

Steps:

• Remove shells and back veins from shrimp.
• Cut broccoli into pieces.
• Drain mushrooms.
• Cut whole bamboo shoots into thin slices.
• Heat oil in wok over high heat Stir fry shrimp in oil until tender, about 3 minutes.
• Add broccoli to shrimp.
• Stir fry 1 minute.
• Add mushrooms and bamboo shoots Stir fry 1 minute longer.
• Combine remaining ingredients.
• Pour mixture over shrimp-vegetable mixture.
• Cook and stir until liquid boils Cook and stir 1 minute longer.
• Serve over Rice.

Steps:

• 1. PREP WORK: 1) If using frozen shrimp, defrost under cold running water for approx. 3 minutes 2) Peel and devein shrimp and remove tails 3) Peel garlic and mince finely or smash into past w/ mortar and pestle 4) Peel and finely grate fresh ginger 5) finely dice green onions and cilantro (for toppings)
• 2. Put shrimp in cold wok and cover with water. Turn heat to medium and bring to near boil. DO NOT BOIL or the shrimp will become rubbery. (this should only take a few minutes). Remove from heat and drain in strainer, rinse with ice cold water to stop the cooking process. Set aside.
• 3. Heat up peanut oil in wok, making sure to lubricate the sides of the wok. Add the minced garlic and saute for about 30 seconds, add white vinegar and stir. Add remaining ingredients in the order listed, continuing to stir between additions. Mix and heat in wok about a minute. Once sauce becomes bubbly and the shrimp and cook over medium high heat, stirring slowly until the shrimp turn orange. DO NOT OVERCOOK. Remove from heat immediately when they are done and serve over steamed rice. Top with diced green onion and cilantro to taste.