Stir Fry Prawns With Xo Sauce Food

STIR-FRIED SHRIMP WITH XO SAUCE

Stir-Fried Shrimp With Xo Sauce image

Make and share this Stir-Fried Shrimp With Xo Sauce recipe from Food.com.

Provided by English_Rose

Categories Peppers

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

8 tablespoons peanut oil, plus 1 tbsp
3 garlic cloves, finely chopped
1 shallot, finely chopped
1 stick lemongrass, finely chopped
1 ounce dried shrimp, chopped
1 ounce prosciutto, finely chopped
1 teaspoon dried red chili pepper flakes
2 tablespoons sesame oil (optional)
5 ounces snow peas, sliced
1 red pepper, sliced
1 green pepper, sliced
1 yellow pepper, sliced
1 lb shrimp, shelled
1 pinch sugar
1 teaspoon cornstarch
1 pinch white pepper

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.

Nutrition Facts : Calories 410.6, Fat 28.7, SaturatedFat 5, Cholesterol 234.7, Sodium 281, Carbohydrate 11.4, Fiber 2.7, Sugar 3.5, Protein 27.5

THAI PRAWN, GINGER & SPRING ONION STIR-FRY

Thai prawn, ginger & spring onion stir-fry image

This stir-fry has a welcome spicy kick. Once you've made the paste, it takes only 10 minutes to cook

Provided by Good Food team

Categories Dinner, Main course

Time 40m

Number Of Ingredients 16

Ingredients

200g raw, peeled tiger prawns from a sustainable source
1 green Thai chilli, chopped
3 garlic cloves, 1 crushed and 2 finely sliced
1 bunch coriander, leaves and stalks separated
1 tbsp caster sugar
juice 1 lime
3 tbsp fish sauce
2 tbsp groundnut oil
3cm piece ginger, finely sliced, then shredded
8 spring onions, finely sliced
1 red pepper, thinly sliced
85g water chestnuts, sliced
100g beansprouts
1 tbsp soy sauce
egg or rice noodles, to serve
lime wedges, to serve

Steps:

Put the prawns in a bowl. Put the chilli, garlic, coriander stalks (snip these up using scissors first) and caster sugar in a spice grinder or small food processor and whizz together. Add half of the lime juice and the fish sauce, then pour this over the prawns.
Heat 1 tbsp oil in a wok, add the ginger and spring onions and fry for 1 min. Add the red pepper and fry for 1 min, until the pepper starts to soften. Add the water chestnuts and bean sprouts, and toss together until the bean sprouts start to wilt. Add the soy sauce and a really good grind of black pepper, then tip the lot into a serving dish.
Heat the remaining oil in the wok and add the prawns, lifting them out of their juices. Toss for 1-2 mins until they turn pink, add the marinade and swirl the wok quickly, then tip the lot onto the veg. Snip over the coriander leaves and sprinkle on the remaining lime. Serves over noodles with extra lime for squeezing over.

Nutrition Facts : Calories 294 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 6.32 milligram of sodium

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