Braised Prawns With Vegetables Food

BRAISED PRAWNS WITH VEGETABLES

Steps:

• Shell prawns; using sharp knife, cut down back, remove back vein.
• Cut broccoli into thick pieces. Drain mushrooms. Drain bamboo shoots, cut into thin slices.
• Heat oil in pan or wok, add prawns, sauté quickly until tender and light pink in colour, approximately 3 minutes.
• Add to pan the bamboo shoots, broccoli and mushrooms, toss well. Blend cornflour with chicken stock, oyster sauce, salt, pepper, sugar and ginger. Bring to boil. Stir continuously and cook 1 minute. Serve with steamed rice.

BRAISED SHRIMP WITH VEGETABLES

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.

CREAMY GARLIC PRAWNS (SHRIMP)

Steps:

• Place prawns, garlic, oil and pepper in a bowl. Toss to coat, set aside 20 minutes if time permits (no longer).
• Stir through salt just prior to cooking.
• Melt 15g / 1 tbsp butter in a large skillet over medium high heat. Add half the prawns and cook for 1 minute on each side, then remove.
• Repeat with remaining prawns (you shouldn't need more butter), then remove. Scrape out excess remaining garlic from pan and add to cooked prawns.
• Add butter into skillet and let it melt. Add garlic and stir for 30 seconds or until light golden.
• Add white wine, turn up heat to high. Bring to simmer while stirring base of the pan to dissolve all the golden bits into the sauce. Cook 1 minute or until it most evaporates and the winey smell is gone.
• Add chicken stock and reduce until mostly gone and just a thin layer remains on base of skillet.
• Add cream, then simmer on medium heat for 2 minutes until reduced and slightly thickened.
• Stir through parmesan, then add the prawns back in. Taste sauce and see if more salt and pepper is needed.
• Serve sprinkled with parsley, over mashed potato or something to soak up that fabulous sauce!

BRAISED PRAWNS WITH VEGETABLES

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.

CHINESE PRAWNS WITH STIR FRIED VEGETABLES

Steps:

• Prepare vegetables, of your own choice, i.e. bok choy, bean sprouts, capsicum, onion, broccoli, asparagus, Chinese leaf, and baby corn--a mixture is great.
• Blanche asparagus and broccoli for two minutes before adding to the other vegetables. Add the chili, crushed; place to one side.
• In a cup, place the stock, adding the Soya sauce (a mixture of light and rich is nice) add the sherry, oyster sauce and sesame oil. Mix the corn flour with enough water to be able to add to the stock.
• Heat wok, add half of the oil, stir fry the vegetables. Place in warm oven. Add remainder of the oil to wok and quickly stir fry the prawns for just a minute or two. Add the liquid and stir until it thickens.
• Toss the vegetables in and quickly stir.
• Serve separately with noodles of your choice.