Soy Ginger and Garlic Stir-Fryed King Prawn Salad
Serves
4
Ingredients
20 x King prawns (Peeled)
1 x Pureety Soy Ginger and Garlic Sachet
1 x Oakleaf lettuce
1 x Endive lettuce
1 x Radicchio lettuce
1/2 x Medium carrot (Sliced into matchstick sized pieces)
1/2 x Red onion (Finely sliced)
50gm x Mange-tout (Finely Sliced)
1 x Red pepper (Finely sliced)
2tbsp x Vegetable oil
Ground black pepper (To taste)
Preparation
Remove the leaves from each of the lettuces and wash thoroughly and drain.
Arrange the leaves on 4 serving plates attractively and leave in a cool place.
Cooking Method
Next heat a wok or large frying pan over a high heat, and add the vegetable oil.
When the oil is smoking carefully add the king prawns to the wok. (Be very careful here as the oil will be VERY hot and the prawns may cause the oil to splash, which means there is a risk of burns if care is not taken!!!!!!)
Stir-fry for 1 minutes, then add the sliced carrot, red onion, mange-tout and red pepper, and stir-fry for a further 2 minutes.
Then add the Pureety Soy Ginger and Garlic sachet, and continue to stir fry for a further 2 minutes, until the prawns are thoroughly cooked through.
Season the mixture with pepper and place equal quantities over the pre-made salad plates, ensuring all plates get 5 prawns each.
Serve immediately, with crusty bread to mop up left over sauce!
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