Prawns with Chilli & Pak Choi Recipe

Believe it or not, I really get pleasure from food shopping at the weekend.  It usually leads to a wander up to the Asian food market. Sometimes I take a direct trip there in fact because food shopping at the supermarket can be rather expensive at times. Since most Asian food is simply rice, a very low volume of meat, some veggies and sauces with lots of flavours, it can be a real money saver. 

Prawns, Red Chilli, Pak Choi, Teriyaki Sauce, Recipe

On my venture, the thing I didn´t pick up however, was the main ingredient(!) - chicken.  I don´t know how I forgot it, but prawns worked as an alternative.

I didn't marinate the prawns beforehand as I would have done with chicken, but the end result is still great.  Savoury, spicy, and tangy with a hint of sweetness and some bite from the pak choi.

Serves 4

2 tsp sesame oil 
1 tbsp vegetable oil 
1 medium onion, finely chopped 
2 garlic cloves, finely chopped 
1-inch piece fresh root ginger, peeled and grated 
1 small red chilli, deseeded and finely chopped 
450 g pre-cooked prawns 
200 g pak choi  (chopped, if desired)
1–2 tbsp teriyaki sauce

1. Heat the oils in a wok or large frying pan over high heat.

2. Add the onion, garlic, ginger and chilli and stir-fry for 3–4min. 

3. Add the pak choi and teriyaki sauce and stir-fry for a further 2 min.

4. Add the prawns last, only to heat them, mixing in the flavours of stir-fry.

5. Serve with rice noodles.