Recipe of Any-night-of-the-week Prawns with pak choi and baby corn

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Before you jump to Prawns with pak choi and baby corn recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Spend less Money In The Kitchen.

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The kitchen alone gives you many small means by which energy and money can be saved. Environmentally friendly living is not really that tough. A lot of it truly is simply using common sense.

We hope you got insight from reading it, now let's go back to prawns with pak choi and baby corn recipe. To cook prawns with pak choi and baby corn you only need 12 ingredients and 12 steps. Here is how you do that.

The ingredients needed to cook Prawns with pak choi and baby corn:

1. You need 1 pack of baby sweetcorn.
2. Get 3 of small or 2 larger pak choi.
3. Take 180 g of raw King prawns (I used frozen).
4. Get 2 of small cloves of garlic minced.
5. Get 1 cm of ginger minced.
6. Get of Chinese cooking wine (or dry Sherry).
7. You need of Sesame oil.
8. Prepare of Cornflour.
9. Get of Light soy sauce.
10. You need 1 pinch of sugar.
11. Use 1 of tiny bit of salt.
12. Use 1 of little oil for frying (I use rice bran oil).

Instructions to make Prawns with pak choi and baby corn:

1. Defrost prawns if using frozen ones. I run mine under a little trickle of water for 5/10 mins. Drain and marinade with a drop of sesame and a teaspoon of soy for 5 mins..
2. Cut your pak choi into smaller portions(I quartered mine) and blanche them in a pan of boiling water along with the corn for 3 mins..
3. Drain the prawns from the marinade and fry on a high heat for a minute or two on each side in a large frying pan or wok. Don't overcook. Take them out of the pan or wok and transfer to a dish..
4. In the same frying pan now add your ginger and garlic. Stir for a minute and then add a splash of Chinese cooking wine..
5. Add your pak choi and baby corn..
6. If you are really confident after a while you can coordinate frying prawns and blanching pak choi at the same time..
7. Keep your pan on a high heat. After the pak choi and corn have gone in add enough water from your veg water to create a stock in your pan..
8. Bring your sauce to the boil, adding salt and a pinch of sugar to balance out the flavours. Feel free to adjust the soy, salt to suit your own tastes..
9. Return the prawns to the pan..
10. Mix the cornflour with a little cold water and when the sauce is boiling again, pour it into your pan, but stir quickly to create a thicker sauce..
11. Remove from heat quickly and finish with a drop of sesame oil..
12. Serve over rice or noodles..

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