lekhafoods
autorImage12
27 December 2012,22:22 by
D.Sumithra

Posted in

Rate this Article:

 Print Hits: 1,456

SHINING PRAWNS WITH MANGETOUT

It is another seafood dish that surely you will experience unstoppable craving as you started to eat this. Some ingredients of this recipe are Chinese five spice powder, corn flour, rice wine or with medium sherry, shelled prawns as well as other ingredients needed to be added to make it more flavorful.
Serves :
4

Preparation Time :
10 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Halve the mangetout. Place in a round 6 cups dish. Add the boiling water.
  • Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook for 5 minutes. Drain and set aside.
  • Wash the shelled prawns and cut it into narrow strips. Mix the cornflour and spice powder with the rice wine or sherry until smooth.
  • Stir in the remaining ingredients. Transfer to the dish in which the beans were cooked. Cook, uncovered for 2 minutes. Stir until smooth, then mix in the beans and monkfish.
  • Cover as before and cook for 5 minutes. Allow to stand for 2 minutes, then stir round and serve.

INGREDIENTS

  • 125 grams mangetout, topped and tailed
  • 150 ml boiling water
  • 500 grams shelled prawns
  • 1 tablespoon corn flour 
  • ½ teaspoon Chinese five spice powder
  • 3 tablespoons rice wine or medium sherry
  • 1 teaspoon bottled oyster sauce
  • ½ teaspoon sesame oil
  • 1 garlic clove, crushed
  • 3½ tablespoons hot water
  • 1 tablespoon soy sauce
  • Egg noodles, to serve

1 comment for “Shining Prawns with Mangetout”

 Leave a Comment 

Hi...You've decided to leave a comment. That's fantastic! Please keep in mind that comments are moderated and rel="nofollow" is in use. So, please do not use a spammy keyword or a domain as your name, or it will be deleted. Let's have a personal and meaningful conversation instead. Thanks for dropping by...

(required - not published)

 Name* 
 E-mail* 

©Copyright 2012, lekhafoods, All Rights Reserved

Engineered by ZITIMA