Garlic chilli prawns with green beans

fullsizeoutput_e04

It may seem as though I am getting a lot of inspiration from Waitrose of late however it is a coincidence – really!.  That said, this recipe is one of the latest in its card series for February and I cooked it the other night and thought it ideal for a quick tasty Friday night dinner.  Or any night for that matter.

I have tweaked this recipe a bit too because I thought that the quantities given for the sauce in the original were a bit on the meagre side.  Whilst you don’t want your dish to be awash with sauce you do want to have enough to taste and enjoy.

The quantities I have given to make up the sauce (tomato paste, rice vinegar et al) can be fiddled with to suit your own taste and how much you think you may want but the trick is mix as you go along and adjust/add accordingly.

What you’ll need for two people as a main course is:

  •  180 g / 6 oz  raw prawns (frozen or fresh)  Add or subtract the quantity according to your appetite.
  • 1 tbsp tomato purèe
  • 1 tsp chilli flakes (If you don’t like your food too fiery reduce the amount of chilli – or increase if you prefer it hotter!)
  • 1 tbsp Chinese rice vinegar*
  • 1 tbsp honey
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 and a 1/2 tbsp vegetable oil
  • 200 g / 7 oz  fine green beans trimmed and cut into halves or thirds
  • 2 Salad/spring onions aka scallions sliced on the diagonal
  • 1 or 2 cloves of garlic crushed
  • 2 tsp finely grated fresh root ginger
  • 2-3 tsp sesame seeds toasted

*I would recommend that you do try to get  Chinese rice vinegar if you can because it has a nutty flavour which another rice vinegars (such as Japanese) may not.

Tip: The cooking time for this recipe is short so prepare everything in advance so all you have to do is throw each ingredient into the wok in turn.

To accompany:  Steamed rice or fried rice will, of course, go well with this dish.  Also egg noodles would be good too – they can be stirred into the mixture at the end before serving.  In either case, make sure you have your rice or noodles cooked ahead of stir-frying the prawns and kept warm.

What you’ll need to do:

  • Heat a frying pan over a medium to high heat.  Once the frying pan is hot tip the sesame seeds into the (dry) frying pan and toast the seeds.  Keep an eye on them and stir them around.  When they turn golden (not nut-brown) remove the frying pan from the heat and set seeds aside to cool.
  • Then heat the wok over a high heat and add the vegetable oil.
  • When the oil is hot add the beans, spring onions, garlic and ginger and stir-fry for about 30 seconds.
  • Add the prawns and fry for a minute  until they start to turn pink.
  • Tip in the sauce mixture ensuring that everything  is coated nicely and fry for another 2 minutes until the prawns are cooked through.
  • Just before serving sprinkle the toasted sesame seeds over the prawns.
fullsizeoutput_e06
In the wok they go

 

Advertisements