Hot on the heels of my attempted vindication of brussels sprouts earlier this evening, I’ve shredded some into tonight’s stir fry and damn did they taste good! In fact, I was really pleased with this meal in its entirety, despite it not quite coming out as anticipated – it was significantly less gingery than I’d thought, and more on the fragrant citrusy scale (which initially I attributed to the lemongrass, but now think it was down to the spring onions). Really rather pleasant! Be prepared for a lot of washing up though…
If you’re a semi-serious cook, and have never tried a mezzaluna then I’d highly recommend it! Not that we use A Man’s very often, but when we need it, nothing else will do. It’s a crescent-shaped double-handled knife which is perfect for chopping things into tiny pieces. If you can find one, I’d also suggest you get one with a board with an indentation, which keeps all your goodies together.
Sesame, Ginger and Spring Onion King Prawns
Raw King Prawns (defrosted if frozen)
Jumbo Spring Onion
Large piece of Root Ginger
1 ball of Stem Ginger
2 Cloves Garlic
1 Stick Lemongrass
Toasted Sesame Oil
Stir Fried Vegetables
Egg Fried Rice (see below), plain rice or noodles
- Chop your marinade ingredients into small pieces, leaving some of the spring onion in slightly larger pieces. Mix together in a pestle and mortar. There is no need to make a homogeneous goop, but some consistency is good.
- Coat the prawns and marinade for up to 24 hours.
- Heat a dry frying pan on a moderate hob and add the prawns (there is no need to oil the pan due to the oil in the marinade). Stir regularly to ensure that the heat is evenly distributed. Remove from the heat once all the prawns are pink through. Be careful not to overcook your prawns – you want them to be juicy and sweet, not dry!
- Serve with stir fried veg, prawn crackers and egg fried rice. I make my egg fried rice by heating some toasted sesame oil in a frying pan or wok, adding some cooking basmati rice and stirring well until well coated with oil and sizzling, stirring through sliced spring onions and defrosted garden peas, then finally mixing in one or two eggs and removing from the heat after a few seconds, the egg to cook in the residual heat of the rice. It’s a brilliant way to use leftover rice, and can be eaten cold as a salad dish too.