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Stir-fries
continued
Stir fry prawns with snowpeas
and oyster sauce
1 tablespoon (15ml) peanut oil
1 medium carrot peeled, finely sliced
1
⁄
4
lb (150g) snow peas
1 clove garlic, finely sliced
1 teaspoon grated ginger
32 medium shrimp, peeled and deveined
2 tablespoons (30ml) oyster sauce
1 cup green onions cut into 1inch (3cm) pieces
1. Heat the wok on high sear setting, add the oil and
stir fry the carrots and snow peas. Cook for 3
minutes, then remove.
2. Add the garlic and ginger to the wok and cook for
a minute before adding the shrimp, cook the
shrimp until they turn red.
3. Return the vegetables to the wok, add the oyster
sauce and green onions, cook until the shrimp are
coated in sauce.
Serve with boiled rice.
Sate prawns
32 medium shrimp, peeled and deveined
1 teaspoon ground coriander
1 teaspoon ground cumin
1 clove garlic, finely chopped
1 small Thai chile,
seeds removed, finely sliced
2 tablespoons (30ml) light olive oil
1 small brown onion, diced
1 cup (125ml) crunchy peanut butter
1
⁄
2
cup (125ml) coconut cream
2 teaspoons (10ml) soy sauce
1 tablespoon (15ml) lemon juice
1. Mix the shrimp with the ground spices, garlic,
and chile.
2. Heat the wok on high sear setting, add the oil,
then the shrimp and cook for 2 minutes. Remove.
3. Add the onion and stir fry until soft. Add the
peanut butter, coconut cream and soy sauce,
bring to a boil then add the shrimp and lemon
juice. Continue to cook until the shrimp have
heated through.
Serve with steamed jasmine rice.
4-64-6
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