I had some medium jumbo prawns in my kitchen last weekend and as usual I could not resist myself from cooking it. The dish I cooked is nothing new in fact, but I twisted the ingredients to some extent to transform it to something new. Though I love stir-frying, this one is a typical dish with broth and goes good as main course in a meal. You can try this typically on a weekend to have a change over the usual daily meals. Where is the Signature twist of WoK ToSsEd PaSsIoN? The assorted vegetables – instead of using the typical greens for this dish….. Here you go with the recipe!
Take 5 medium sized jumbo prawns, clean and dry keeping the head (mandatory) and tail (optional). Heat up 3 tbsp of refined oil in a wok. Add 5-6 ginger slices into it and stir-fry. Now add 2 tbsp of chopped garlic and stir-fry. Add 7-8 fresh broccoli flowers followed by a red bell pepper cut into squares and stir-fry. Now add 2-3 fresh asparagus cut into 2 inches and stir-fry. Now add 1 tbsp of white rice vinegar followed by pinches of crushed black pepper and 6-7 thin slices of fresh zucchini. Stir-fry and then add 1 tbsp of black bean sauce (fermented black bean might be a better alternative if available). Stir-fry to mix well, sprinkle with water and again give it a stir. Add the prawns into the wok now and stir-fry quickly. Add 1 tbsp of cornflour dissolved in 2 cups of water followed by salt and sugar. Mix well and then add 0.75 tbsp of Shaoxing wine. After a quick mix, now keep it on high flame to let the water evaporate to some extent from the wok and let the broth thicken slightly. Dish out and serve hot immediately with steamed rice.
Watch this recipe video on YouTube channel WoK ToSsEd PaSsIoN.