Name: Prawn tamarind stir-fry with bok choy
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 kilogram uncooked medium king prawns; 2 tablespoon peanut oil; 4 green onions, sliced thinly lengthways; 4 cloves garlic, sliced thinly; 1 teaspoon cornflour; 1/2 cup (125ml) vegetable stock; 2 tablespoon oyster sauce; 1 tablespoon tamarind puree; 1 teaspoon sambal oelek; 2 teaspoon sesame oil; 1 tablespoon lime juice; 1 tablespoon brown sugar; 350 gram yellow patty-pan squash, sliced thickly; 300 gram sugar snap peas, trimmed; 800 gram baby bok choy, chopped coarsely

Ingredients

1 kilogram uncooked medium king prawns

2 tablespoon peanut oil

4 green onions, sliced thinly lengthways

4 cloves garlic, sliced thinly

1 teaspoon cornflour

1/2 cup (125ml) vegetable stock

2 tablespoon oyster sauce

1 tablespoon tamarind puree

1 teaspoon sambal oelek

2 teaspoon sesame oil

1 tablespoon lime juice

1 tablespoon brown sugar

350 gram yellow patty-pan squash, sliced thickly

300 gram sugar snap peas, trimmed

800 gram baby bok choy, chopped coarsely

Method

1.Shell and devein prawns, leaving tails intact.

2.Heat half of the peanut oil in wok, stir-fry onion and garlic separately until browned lightly. Drain on absorbent paper.

3.Blend cornflour and stock in small jug and stir in sauce, tamarind, sambal, sesame oil, juice and sugar.

4.Heat remaining peanut oil in wok and stir-fry prawns, in batches, until changed in colour and almost cooked through.

5.Stir-fry squash in wok until just tender. Add cornflour mixture and stir-fry until sauce boils and thickens slightly.

6.Return prawns to wok with peas and bok choy, stir-fry until bok choy just wilts and prawns are cooked through.

7.Serve stir-fry with steamed jasmine rice, if desired, and topped with reserved onion and garlic

Women's Weekly Food

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Ingredients

Method

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