Stir Fry Prawns With Xo Sauce Recipes

Steps:

• 1. Heat oil in wok. Stir fry garlic till fragrant. 2. Add bell pepper wedges, stir fry for about 1-2 minutes till cooked. 3. Add prawns. Stir fry for a brief few seconds and you will start to see the prawns curling and turning opaque. Add the xo sauce mixture (A) and stir fry till the prawns are fully cooked and well coated in the sauce.

Steps:

• For the XO sauce: heat half of the oil in a wok or saucepan set over a very low heat. Add the chopped garlic, followed by the shallot and lemon grass. Poach everything in the oil for 5-10 minutes stirring often.
• Add the remaining oil to the pan and stir in the dried shrimps, ham, and chili flakes.
• Continue frying over a low heat until the seafood takes on a golden hue and the ham becomes crisp.
• Remove the pan from the heat and leave to cool. Transfer everything to a large glass jar secured with a lid. Leave everything to steep for a minimum of 2-3 hours.
• This sauce improves with age and is best left to steep for a couple of weeks in the fridge or a cool place. A little goes a long way - use this sauce as a perky seasoning for stir-fries, noodles and rice dishes.
• For the stir-fry: heat the rinsed wok over a high heat and add the sesame oil.
• Tip in the snow peas and peppers and stir-fry for a minute before removing from the pan.
• Add the shrimp, sugar and white pepper and continue frying for 2-3 minutes.
• Return the peppers and sugar snaps to the pan and stir in enough XO sauce to give a spicy kick - you'll probably only need a tablespoon or so. The rest of the sauce can be used for other South East Asian dishes.
• Combine the cornstarch with 2 tbs water and add to the pan, stirring all the time. This will bring all the juices together. Serve straight away with rice or noodles.