A late post of Thursday night’s dinner. We were out of fresh food in the fridge. And the only thing vaguely palatable in the flat was a butternut squash from this week’s veg box. Unfortunately, we only like our butternut squash roasted, or roasted then puréed into soup, which takes anywhere between 1 to 2 hours to prepare. We needed food, and fast. Frozen prawns and soya beans to the rescue!
- Thinly slice a medium onion.
- Prepare some tiger prawns (~300-500g) by thawing and rinsing thoroughly.
- Heat 1 tbsp sunflower oil in a wok, add the prawns before the oil starts to smoke. Fry for a couple of minutes on medium heat, or until the prawns turn pinky red.
- Shove the prawns to one side of the wok, or if not large enough, put them on a plate. Fry 1-2 tbsp sambal (or 1 tsp Sichuan noodle sauce plus 1 tbsp chilli/garlic paste from Lee Kum Kee) for half a minute, and add the sliced onions. Continue to cook with the prawns for another minute or two.
- Serve with rice and plenty of napkins.
As for the edamame (green soya beans, still in their pods), just steam or boil for under 5 min. Drain and serve with sea/rock salt sprinkled on top. As you suck the beans out of the pods, there should be just a teeny amount of salt to flavour it. I don’t think the pods are very edible… Warning: They’re not the same as sugar snap peas, nor mange tout!