As you know, I love Asian flavours. In Asian cuisine, veggies are often cooked with prawns: be it in India or China. In doing so, the biggest advantage is that you save time, as you don’t have to make one veggie dish and a protein dish separately. Besides, the vegetables and prawns complement the flavours of each other and make the dish colourful and complete. This recipe is my go-to recipe whenever I am in a hurry. The amount of oil used here is just right for the stir-fry. After any dish is cooked, I don’t like the sight of even a single drop of extra oil looking back at me. So I go easy on oil, without sacrificing the taste.
Choose the freshest and very firm prawns. I know, if I were in Hong Kong, the fishmonger would sell me prawns straight out of water, all alive and kicking. But sadly, in India, getting to eat prawns of such fresh quality is not always possible. This time, I experimented with one of the leading Indian brands in frozen prawns. I was satisfied with the quality: clean, firm and tasty! My advice is, always go for fresh prawns. But if the fresh ones don’t sound fresh enough, go for the frozen ones, rather than the “so-called” fresh ones.
I think, my kids would top the list of fussy eaters. Their proud mom, thus, keeps on experimenting with ingredients and flavours to make their food more appealing. This Stir-Fried Veggies with Prawns was well-received in my house. The kids loved the colours and flavours in the dish. Hubby AN also loved it as it was light, healthy and had Asian flavours.
So if you are looking for an easy and healthy seafood recipe, try this Asian stir-fry. The freshness of ingredients and the pop of colour makes this dish apt for children. I often cook this for my kids’ lunch. My recipe of Stir-Fried Veggies with Prawns was first published in the Being Woman magazine, November 2014 issue.
The coveted Masterchef India Season 4 on Star Plus has begun. Recently, a few foodies (including me) were invited by the Star Plus channel for the pre-launch meet-up and lunch with the judges of Masterchef India. It was such pleasure to meet and talk to Chef Sanjeev Kapoor and Chef Ranveer Brar. I couldn’t meet Chef Vikas Khanna as he couldn’t come for the event. This time, Masterchef India is an all-veg season, so I am excited to see, learn and get inspired from these amazing cooks across India.
Stir-Fried Veggies with Prawns
- Deveined prawns: 250 g
- Spring onions finely chopped: 1.5 cups
- Garlic paste: ½ tsp
- Mirin: 1 tbsp
- Light soy sauce: 3 tbsp
- Lemongrass finely chopped and crushed: 2 tbsp
- Ginger crushed: 1 tsp
- Bird-eye chillies finely chopped: 1 tsp
- Honey: 1 tsp
- Babycorn chopped into long, bite-sized pieces: 6
- Red bell pepper cubed: 1
- Yellow bell pepper cubed: 1
- Salt: ¼ tsp
- Sesame oil: 1.5 tbsp
- Toasted sesame seeds: ½ tsp
- Hot water: ¼ cup
- Soak the crushed lemongrass and ginger in hot water for 10 minutes. Strain the water and reserve.
- Marinate the prawns with mirin and 1.5 tbsp light soy sauce for 10 minutes. In a pan, heat the oil. Add the spring onions, salt and the garlic paste. Sauté for two minutes.
- Add the chopped vegetables. Sprinkle little water and cook till the water evaporates and the vegetables are cooked, yet crunchy: about 5–7 minutes. Add the marinated prawns, along with the marinade. Cook for three minutes.
- Add the lemongrass-ginger water, chillies and honey. Sauté until the water evaporates. Garnish with toasted sesame seeds.
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