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Before you jump to Prawns with pak choi and baby corn recipe, you may want to read this short interesting healthy tips about Stamina Enhancing Snacks.
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Just about the most popular treats is low fat yogurt. The truth is, lots of people will substitute a container of yogurt for a healthy lunch-something we really do not recommend. Low fat yogurt would make a amazing snack, nonetheless. It contains tons of calcium, proteins, and B vitamins. Easily digestible, yogurt can even help your digestive tract work properly depending upon the culture used to make it. Fast hint: choose unsweetened yogurt and add walnuts or flaxseeds. This decreases your sugar absorption without lowering the taste of your snack.
You can find lots of healthy snack foods you can choose that don’t involve a lot of preparation or searching. When you make the decision to be healthy, it’s easy to find what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to prawns with pak choi and baby corn recipe. To cook prawns with pak choi and baby corn you need 12 ingredients and 12 steps. Here is how you achieve that.
The ingredients needed to make Prawns with pak choi and baby corn:
- You need 1 pack baby sweetcorn
- Get 3 small or 2 larger pak choi
- Provide 180 g raw King prawns (I used frozen)
- Prepare 2 small cloves of garlic minced
- Get 1 cm ginger minced
- Provide Chinese cooking wine (or dry Sherry)
- You need Sesame oil
- Use Cornflour
- Use Light soy sauce
- You need 1 pinch sugar
- Use 1 tiny bit of salt
- Provide 1 little oil for frying (I use rice bran oil)
Instructions to make Prawns with pak choi and baby corn:
- Defrost prawns if using frozen ones. I run mine under a little trickle of water for 5/10 mins. Drain and marinade with a drop of sesame and a teaspoon of soy for 5 mins.
- Cut your pak choi into smaller portions(I quartered mine) and blanche them in a pan of boiling water along with the corn for 3 mins.
- Drain the prawns from the marinade and fry on a high heat for a minute or two on each side in a large frying pan or wok. Don't overcook. Take them out of the pan or wok and transfer to a dish.
- In the same frying pan now add your ginger and garlic. Stir for a minute and then add a splash of Chinese cooking wine.
- Add your pak choi and baby corn.
- If you are really confident after a while you can coordinate frying prawns and blanching pak choi at the same time.
- Keep your pan on a high heat. After the pak choi and corn have gone in add enough water from your veg water to create a stock in your pan.
- Bring your sauce to the boil, adding salt and a pinch of sugar to balance out the flavours. Feel free to adjust the soy, salt to suit your own tastes.
- Return the prawns to the pan.
- Mix the cornflour with a little cold water and when the sauce is boiling again, pour it into your pan, but stir quickly to create a thicker sauce.
- Remove from heat quickly and finish with a drop of sesame oil.
- Serve over rice or noodles.
Spoon the traybake onto two plates, pour over the tamarind dressing, scatter with the coriander and serve immediately. The Best Pak Choi Recipes on Yummly Spicy Pak Choi With Sesame Sauce, Duck Legs With Pak Choi, Stir-fried Pak Choi With Sesame Sauce. toasted sesame dressing, coconut aminos, baby bok choy. Chicken Teriyaki With Udon Noodles, Pak Choi, And Sesame. Asian dish of fried prawns with pak choi and black sesame seeds on a white plate, horizontal.
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