Valentine’s day dinner – Stir fried king prawns with ginger, soy and tamarind

February 15, 2007 at 1:13 am Leave a comment

The title should say it all really. This was a fabulous dinner, and so easy. I don’t normally like to cheat by using packaged sauces, but last night I just couldn’t be bothered, so picked up one of the new “Continental Flavour Base” satchels. The one I got was the Thai soy, ginger and tamarind. I wound up tweaking the flavour somewhat as I wanted to sweeten the meal to bring out the flavour of the prawns, but to be honest, it didn’t really need it. I will definitely be buying this sauce again, its one of the best ones I’ve tried to date.

Ingeredients:
~200g king prawns, raw, peeled and de-veined
~1 cup diced red capsicum
~1 cup bean sprouts
~1 cup green beans, cut into 3cm lengths
~1 cup snow peas (mange tout), topped and tailed
~1/2 satchel of continental flavour base: soy, ginger and tamarind
~1 chopped fresh red chilli (optional)
~1 tspn sweet chilli sauce
~dash of lime juice
~1 tspn oyster sauce

Method:
Heat a non-stick wok to high heat. Stir fry prawn in a smidge of vegetable oil for 1-2 mins or until the colour just turns. Quickly remove from heat and set aside. Stir fry the vegetables (excluding the bean shoots) for 2 mins or until just softened. Remove from heat and set aside. Add flavour base to the wok and simmer gently. Add sweet chilli, fresh chilli, lime juice and oyster sauce. Taste and adjust for sweetness/sour balance by adding extra sweet chilli or lime. Return prawns and veges to wok with bean sprouds and stir fry another 1-2 mins or until dish is heated through. Serve immediately over steamed white rice.

Serves 2 as a main course, or would make a wonderful starter and could be stretched to 4 small serves over rice.

Approximate calories per main course serve: prawns – 170; rice (1/2 cup) – 90. To reduce the calories in this dish, omit the rice or the sweet chilli sauce. To increase the calories and add some good fats add a handful of cashew nuts when serving.

With this dish, I served a wonderful white wine from one of my favourite wineries in Margaret River: Watershed. The wine was a 2005 Unwooded Chardonnay and it was a perfect accompanyment to the prawns as it was just sweet enough to match the tamarind in the sauce, but still with a wonderful dry finish and plenty of body. It was also quite reasonably priced at $17 for the bottle.

Watershed Chardonnay

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Entry filed under: food, wine.

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